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
"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
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