Recipe for Spiced Poached Fruit
This basic recipe works equally well for apples, pears, or dried fruit. Fruit that has been poached in spiced liquid makes a delicious dessert. Poached dried fruit is also good for breakfast or brunch.
Yield: 6 servings
Preparation time: 10 minutes
Cooking time: About 35 minutes
Spice meter: Moderately spiced
1 cup dry red or dry white wine
1-1/2 cups water
1/2 cup sugar
1/4 cup honey
1/2-inch piece ginger, unpeeled and sliced into coin-size rounds
1/2 cinnamon stick or 1/2 teaspoon ground cinnamon
4 whole cloves or 1/4 teaspoon ground cloves
1/2 teaspoon grated nutmeg
2-inch strip fresh lemon or orange zest, white pith removed
1-1/2 pounds peeled and halved apples or pears or 3/4 pound dried fruit mix — prunes, apricots, peaches, cherries, cranberries, and so on, about 3 cups
In a medium-size saucepan over medium heat, combine the wine, water, sugar, honey, ginger, cinnamon, cloves, nutmeg, and lemon zest. Bring the liquid to a boil.
Add the fruit and cook, turning the fruit occasionally until it’s tender and easily pierced with a paring knife. This will take 20 to 40 minutes for fresh fruit, depending on the size and ripeness, or 35 minutes for dried fruit.
Remove the pan from the stove. Transfer the fruit to a bowl.
Return the pan to the stove over medium-high heat and cook the liquid until it’s reduced by one-third, about 10 to 15 minutes. Remove the whole spices if you wish. Cool the liquid slightly and pour it over the fruit. Serve warm or chilled.
Poached fresh fruit will keep in its liquid in a covered container for up to 3 days; poached dried fruit keeps for 3 to 4 weeks. Both should be refrigerated.
Per serving: Calories 176 (From Fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrate 46g (Dietary Fiber 2g); Protein 0g.