Thursday, April 8, 2010
fruit glorious fruit - poached fruits
This is a Tobie Puttock recipe from 'Italian Local'that I have slightly tweaked but is so simple and to me the flavours are more suited to Autumn and Winter. You're more likely to have some lemons and oranges lying around in the cooler months to ward off the dreaded flu. Well I'm sure this would fix you right up. I served this on Good Friday with his Banana and ricotta fritters and some plain yoghurt and honey for drizzling. Perfect! But even just with yoghurt and honey the fruit stands out as the champion. If you've got a spare 10 minutes then you can make this dish and impress everyone with the flavour at the same time!
Grab a pot and throw in 1 litre of water; 350g of caster sugar; rind of one orange and one lemon (just use your ordinary peeler; 5 cloves; 2 cinnamon sticks and 1 vanilla bean halved lengthways. (everyone should have these ingredients in their home except for maybe the vanilla bean. Invest in a few and have them ready in the cupboard for such occaisons!)
FRUIT: You can use a combo or just one type, it's up to you. Just use between 600 - 800grams. Peel the fruit, quarter it and core it if you have the time. First time I made this I just peeled the pears and halved them and that was it. I found the core soft enough from the poaching so it was fine. It's up to you.
Bring to a medium simmer then throw in your fruit and poach for about 5 minutes. DONE! To serve: plain pancakes or crepes; icecream with toasted almonds; sponge cake and cream; yoghurt and honey.......mmmmmmmm the list is endless.
When it's cool pop the fruit and the syrup into an airtight container and keep in the fridge for a couple of days. We've enjoyed these fruits 2 days later with icecream. Delish!