PAST-ITS-PRIME POACHED FRUIT A LA MOM

"Of course, the recipe works perfectly well with fruit that's in season. Use only fruit that has stones or pits or seeds: apples, peaches, pears, apricots, plums."

1 cup vermouth or dry white wine
1 cup water
1/2 cup white sugar
1 cinnamon stick, about 3 inches long
6 whole cloves
15 cardamom seeds, removed from their whitish pods
3 whole allspice berries
1/4 teaspoon anise seed
Juice of half a lemon, about 2 tablespoons
Fruit past its prime: 4 pears, cored and peeled if you wish, and cut into quarters or slices, or an equivalent quantity of peaches, apples, apricots or plums

Place all the ingredients except the fruit into a large pot and simmer, uncovered, for about 5 minutes.

Slice the fruit any way you wish. Twelve slices for each pear make an attractive presentation. Add fruit, bring to a boil, cover, and reduce the heat. Simmer for about 3 to 5 minutes, or until fruit is tender. Cooking time depends on ripeness and the size of the fruit slices, so check the fruit with a sharp knife to see if it is tender. When done, remove from heat and let cool.*

Refrigerate for at least 8 hours before serving.

*Sometimes my mom adds 1 cup of blueberries or other berries after the fruit is removed from the heat.

Makes 4 to 6 servings
Source: Morning Food: Breakfasts, Brunches and More for Savoring the Best Part of the Day by Margaret S. Fox and John B. Bear