PERFECT POACHED FRUIT
Steps:
- Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
- Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.
POACHED AUTUMN FRUITS
Light and full of wonderful complex flavours, this dish was a hit on a regional TV cooking show I used to appear on here in OZ some years ago. You can use any ripe local fruits that are available to make this dish more relavent to your particular area. The addition of cinnamon sticks to the heated wine adds a magic touch on those cooler evenings.
Provided by Ian Snell
Categories Bar Cookie
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add fruit to a casserole dish.
- Sprinkle brown sugar all over.
- Add dollops of butter, and splash well with white wine of your choice.
- Place in pre-heated oven and bake for 8-10 minutes.
- Heavier containers and larger quantities will take longer.
- Meanwhile, combine butter and brown sugar and then crumble over fruit.
- Bake for another 6-8 minutes until caramelising begins.
- Serve as soon as top caramelises.
- Serve with double whipped cream or custard- you can of course also sprinkle a few almond slivers or pine nuts over each serving as you choose.
- HINT: Add a few cinnamon sticks for a great change in flavour - remove before serving.
- You can add the cinnamon sticks to the wine and heat gently for 15-20 minutes to infuse the wine with the cinnamon flavour before pouring over the fruit.
Nutrition Facts : Calories 113.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 45.8, Carbohydrate 7.9, Sugar 7.1, Protein 0.1
MOSCATO POACHED FRUIT
Steps:
- Combine the wine, sugar, cinnamon, vanilla bean, cloves, orange zest, and lemon zest in a large (10 to 11-inch diameter) pot or Dutch oven, such as Le Creuset. Add 2 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 15 minutes.
- Add the figs, apricots, prunes, and peaches to the simmering liquid and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, stirring occasionally, until all the fruit is tender and the liquid is reduced. (Not to worry if the figs are less tender; you don't want to overcook the rest of the fruit.) Remove and discard the cloves.
- Off the heat, stir in the cherries and allow the fruit to cool to room temperature in the poaching liquid. Refrigerate for at least 4 hours. Reheat and serve warm or at room temperature with poaching liquid and a dollop of crème fraiche.
PINE NUT TORTA WITH MARSALA-POACHED AUTUMN FRUIT
Categories Cake Dessert Bake Poach Dried Fruit Prune Apricot Pine Nut Marsala Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- For fruit:
- Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add prunes and apricots. Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes. Using slotted spoon, transfer fruit to medium bowl. Boil liquid until syrupy, about 5 minutes. Pour syrup over fruit. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before serving.)
- For cake:
- Position rack in center of oven and preheat to 375°F. Butter and flour 10-inch-diameter springform pan. Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend. Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy. Gradually add flour, beating until mixture resembles coarse meal. Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick). Spoon batter into prepared pan; smooth top (cake will be thin). Sprinkle pine nuts over top; press lightly to adhere.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer cake to rack. Run small knife around cake edges to loosen. Remove pan sides. Cool cake completely. (Can be made 1 day ahead. Cover and store at room temperature.)
- Sprinkle cake with powdered sugar. Serve with poached fruit.
AUTUMN POACHED PEARS
Beautiful autumn colors and flavors combine to make this festive topping for vanilla ice cream, custard, pudding. Or eat the pears on their own. So easy and quick to prepare in the microwave!
Provided by KITTEN
Categories Dessert Sauces
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in the microwave for 30 seconds. Stir in brown sugar, cinnamon, and nutmeg. Arrange pear slices on a microwave-safe baking dish. Pour butter mixture over pears, cover, and microwave until tender, about 5 minutes. Stir in cranberries, pepitas, and walnuts.n
Nutrition Facts : Calories 112.3 calories, Carbohydrate 17.1 g, Cholesterol 7.6 mg, Fat 5.2 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.1 g, Sodium 23.3 mg, Sugar 13.3 g
POACHED PLUMS
Cook a comforting autumn dessert using these gently spiced, poached plums. Or make them the star of the show simply served with cream, custard or ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner, Supper
Time 35m
Number Of Ingredients 4
Steps:
- To prepare the plums: wash and cut them into quarters, then remove the stones.
- Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.
- Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins - depending on the ripeness - until the plums are soft. Leave to cool slightly and serve as they are with something creamy.
Nutrition Facts : Calories 239 calories, Fat 1 grams fat, Carbohydrate 63 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
More about "poached autumn fruits recipes"
POACHED AUTUMN FRUIT COMPOTE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Dessert
- Place sugar and water in a medium saucepan and cook over low heat to dissolve sugar. Add vanilla and cinnamon. Use a vegetable peeler to peel a thin piece of skin from the orange and lemon. Add to the pot with the other aromatics.
- Place the pear quarters in the poaching liquid and gently cook over low heat for 15 minutes, until the pears are soft when pierced with a sharp knife.
POACHED AUTUMN FRUITS WITH CHESTNUT CREAM
From wholesome-cook.com
Reviews 17Estimated Reading Time 3 minsServings 2
POACHED AUTUMN FRUITS & GRANOLA RECIPE - THE OXFORD …
From theoxfordmagazine.com
Estimated Reading Time 3 mins
POACHED FALL FRUITS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POACHED AUTUMN FRUITS FOR BREAKFAST OR DESSERT - RECIPES - ABC RADIO
From abc.net.au
POACHED AUTUMN FRUITS WITH CHESTNUT CREAM - WHOLESOME COOK
From pinterest.com
POACHED FRUIT RECIPES – SHEKNOWS
From sheknows.com
BEST COOKING BROWNIE RECIPES: POACHED AUTUMN FRUITS
From worldbestbrownierecipes.blogspot.com
10 BEST AUTUMN FRUIT RECIPES - SEASONED PIONEERS
From seasonedpioneers.com
POACHED AUTUMN FRUITS RECIPES
From tfrecipes.com
TAMAL RAY’S AUTUMN FRUIT RECIPES – POACHED PEAR CRUMBLE AND FIG …
From theguardian.com
POACHED AUTUMN FRUITS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love