POACHED FRUIT
6 to 8 servings
Please read About Poached Fruit. Prepare one of the following for poaching:
- 12 apricots, halved and pitted
- 4 to 5 cups sweet cherries, pitted
- 6 large peaches or nectarines, peeled, halved, and pitted
- 6 pears, peeled, halved, and cored
- 6 apples, peeled, cored, and quartered
- 1 large pineapple, peeled, cored, and cut into rings
- 12 plums, halved and pitted
Based on the fruit chosen, prepare one of the:
In a pan large enough to accommodate the fruit (keep in mind that soft fruits like peaches are best poached in a single layer in a wide skillet). For pears or apples, make a double batch of the poaching liquid. If desired, add any of the following:
- (2 cinnamon sticks, 2 whole star anise, and/or 10 lightly smashed cardamom pods)
- (One 2-inch piece ginger, thinly sliced)
- (½ vanilla bean, split lengthwise)
- (Zest of 1 lemon, lime, or orange removed in strips with a vegetable peeler)
Set the pan over medium heat and bring to a simmer, then cover and cook for 5 minutes. Add the fruit, increase the heat to high and bring back to a simmer. Reduce the heat to simmer gently and cook, uncovered, stirring the fruit occasionally, until tender when pierced with a knife, 5 to 20 minutes depending on the fruit. Transfer the fruit to a serving dish or storage container. If the syrup is very thin, reduce it until thickened, then let cool completely and pour over the fruit. Serve warm, at room temperature, or chilled.