Poached summer fruit
Create the base of your next standout summer dessert or pie filling, with this classic combination of nectarines, peaches or apricots poached in sweet syrup.
- 5 mins preparation
- 15 mins cooking
- Serves 8
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Ingredients
Poached summer fruit
- 2 cup (440g) caster sugar
- 2 cup (500ml) white wine
- 2 cup (500ml) water
- strip orange or lemon rind
- 1/2 vanilla bean, split lengthways
- 1 kilogram peaches, nectarines or apricots
Method
Poached summer fruit
- 1Combine the sugar, wine, water, rind and vanilla in medium pan. Stir over medium heat, without boiling, until the sugar is dissolved; bring syrup to the boil. Boil, uncovered, for about 3 minutes or until thickened slightly.
- 2Add the fruit to the sugar syrup, reduce heat, simmer, uncovered, for about 5 to 10 minutes, turning fruit occasionally, or until fruit is just tender. Remove the smaller or riper fruit with a slotted spoon as it's ready.
- 3Cool fruit in syrup. Remove skins. Serve fruit with a little of the syrup. If the syrup is too sweet, add a little fresh lemon juice to taste.
Notes
Poached fruit is the base of a classic dessert. Serve warm or cooled with ice cream, thick cream or custard, or add a puree of raspberries and meringue for a delicious flavour combination. Poached fruit can also be used in trifles and pie fillings.