Poached stone fruit

Poached stone fruit

By
From
At Home with Ben
Photographer
Mark Roper

It’s great to poach your own fruit for this recipe. Poached fruit will keep for a week in the refrigerator. To extend the shelf life to several months, store the fruit in a sterilised jar. Simple place the empty jar, with the lid closed, in a saucepan of water. Bring to the boil and simmer for 10 minutes, then allow the jar to cool with the lid still closed.

Ingredients

Quantity Ingredient
500g golden caster sugar
1l mineral water
1 lemon, zest and juice
1 orange, zest and juice
1 1/2 tablespoons cognac
1 vanilla pod
1 cinnamon stick
1 star anise
6 ripe peaches or nectarines
or 10 apricots

Method

  1. Place all the ingredients except the fruit in a saucepan and bring to the boil. Simmer for 10 minutes. Remove from the heat and add the fruit. Place a small plate on top of the fruit to keep it submerged. Allow the fruit and liquid to cool completely.
  2. When cool, transfer the poached fruit to a clean airtight container and store in the fridge until required. To serve, peel the fruit, cut in half along the natural groove and remove the seed.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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