Recipe — Spiced Poached Fruits

A charming alternative to the usual sugary suspects...

After a deeply savoury dish, a hit of sweetness to round out the meal is always in order. We love this recipe - quick and simple to prepare, it is a charming alternative to the usual sugary suspects. Ingredients can be interchangeable throughout the year, depending on what fruit is in season, (tamarillos are a must!) and you can intensify flavour and spice to suit your liking...

We served a small bowl of Spiced Poached Fruits over thick yoghurt, alongside a glass of pinot gris. There were leftovers, naturally, so we nibbled away at these throughout the week, as the poached fruit will last for a few days kept in the fridge.


Sugar Syrup
1 cup castor sugar
2 cups water
whole apricots
peaches (leave skins on and slip off once cooked)
tamarillos (peeled but leave stalks on)
Any dried fruit, such as prunes, muscat raisins, pears, figs
1 cinnamon stick
3-4 cloves
3-4 cardamon pods


Dissolve sugar in water and bring to the boil.
Reduce to a simmer.

Poach fruit in sugar syrup, stir gently until fresh fruit is soft but still holding together, test with a wooden skewer.
Add a dash of liqueur, if desired, and spices.
Poach dried fruit until plump and soft but not falling apart.

Serve fruit warm, over ice cream, cream, or thick greek yoghurt.
Drizzle an extra spoon of sugar syrup over the top.

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