Recipe

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.

Oct 29, 2014 1:00pm
  • 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
  • 1
    Combine 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.
  • 2
    Add 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.
  • 3
    Cool 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.

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