include("../../../includes/submenu_recipes.php");
?> |
include("../../../includes/google_search.php");
?>
Search JoyZine with Google Site Search!
|
Red Wine Poached Summer Fruits
|
1½ cups (330g) caster sugar
1 cup (250ml) red wine
5 cups (1.25 litres) water
1 strip of orange rind
1 vanilla bean, optional
8 medium (1.5kg) nectarines
8 medium (1.5kg) peaches
|
Preparation time: 20 minutes
Total cooking time: 20 minutes
Serves 8
The poaching time for this recipe will depend on the ripeness of the fruit. Under-ripe fruit will take up to 15 minutes to cook. Recipe can be made a day ahead; stand at room temperature for one hour before serving.
- Combine the sugar, wine, water, rind and vanilla in a medium pan and cook, stirring, until the sugar is dissolved. Bring the mixture to the boil and then simmer, uncovered, for five minutes.
- Add the nectarines to the syrup and simmer, uncovered, for about five minutes or until the fruit is just tender. Test the fruit for tenderness with a skewer or a small knife.
- When tender, remove the fruit from the syrup with a slotted spoon. Add the peaches to the same syrup and simmer as for the nectarines; remove peaches from the pan.
- Boil the syrup in the pan, uncovered, for about 10 minutes or until thickened slightly. If the syrup is too sweet, add a little lemon juice.
- Remove the skins from the fruit then return fruit to the syrup until ready to serve.
- Serve the fruit warm or cooled, with a little of the syrup and thick cream or ice-cream, if desired.
|
|