Poached fruit always makes for a delicious, elegant and low-fat dessert. Just about any firm and juicy fruit can be poached such as pears, apples, cherries, dried figs, peaches, plums and cumquats etc. You may consider using a melon baller to scoop fruit into balls.
Poached fruit that can be used as a topping to many desserts such as cheesecake, pavlovas, fruit and frangipane tarts or pancakes or simply served with ice-cream, sweetened ricotta or yoghurt. Let your imagination guide you.
Fruit suggestions (ie.pear, apple, cherries, dried figs, peaches, plums) washed, stone removed, skin off
100ml Vino Cotto*
1 cinnamon quill
1 star anise
¼ nutmeg, grated
Place all ingredients except the fruit into a small deep saucepan and bring gently to the boil, stirring until the sugar dissolves.
Add fruit and cover with a small plate or a ring of parchment paper to keep the fruit submerged as it cooks.
Simmer gently until the fruit is cooked through but still firm using a sharp tip knife to test. May need to add more water during cooking.
Gently remove the fruit and allow to cool.
Continue to cook the syrup until it’s syrupy, but don’t reduce it too much as it will thicken as it cools down.
Strain the syrup and reserve to garnish the dish.
* Quantity will vary depending on weight of fruit.