Butter Poached Stone Fruit Recipes
BUTTER-POACHED STONE FRUIT
Stone fruit is summer in your hand. To me, there isn't a better unmessed-with food than a good, ripe peach. Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for almost all. Peaches, nectarines, apricots, plums, mangoes and cherries all respond similarly to sautéing, poaching, macerating, grilling, roasting and drying. And once cooked, stone fruit goes with just about everything. The length of cooking time will vary, depending mostly on the quality and ripeness of the fruit. Peel it if you like, or leave the skin on to retain texture and extra flavor. (Peeled fruit will cook through faster.) To peel, plunge fruit into boiling water for 10 to 20 seconds to loosen the skin, then slip it off. When you pit the fruit - and you will need to remove the stones for each of these recipes - do so over a bowl to catch the juice, and use it instead of water where needed.
Provided by Mark Bittman
Categories condiments
Time 30m
Number Of Ingredients 5
Steps:
- Combine 2 1/2 cups sugar, 5 cups water, 1 stick butter and the seeds of 1 vanilla bean in a saucepan; bring to a boil.
- Add 1 1/2 pounds halved fruit, reduce heat and cook until tender, 10 to 15 minutes.
- Remove fruit from liquid. Cool slightly and serve.
BUTTER POACHED STURGEON
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk together shallots, vanilla bean, bay leaf, salt and stock and bring to simmer. Slowly whisk in butter and warm to 145 degrees F. Place sturgeon in butter and make sure butter remains at 145 degrees F. Poach for 12 minutes. Remove from liquid and garnish with watercress, onions, and capers.
ROASTED STONE FRUITS WITH VANILLA
This compote is delicious served warm with ice cream, or cold for breakfast with yogurt
Provided by Barney Desmazery
Categories Breakfast, Dessert, Dinner, Snack
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
- Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 270 calories, Carbohydrate 68 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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