Poached loquats with crème fraîche

Poached loquats with crème fraîche

By
From
A Year In My Kitchen
Serves
4-6

Loquats – or Japanese medlars as they are also known – are native to China and Japan and grow in the tropics and around the Mediterranean. They are delicious when cooked, but not good eaten raw. Here, I poach them in a vanilla-scented sugar syrup and serve them with crème fraîche. If you cannot find loquats, apricots, which are related, are also delicious poached in this way.

Ingredients

Quantity Ingredient
1kg loquats, (or Japanese medlars)
225g caster sugar
250ml water
2 vanilla pods, slit lengthways
1 lemon, finely pared zest
creme fraiche, to serve

Method

  1. Cut each loquat in half and prise out the stone in the centre. You also need to remove the fibrous skin surrounding the stone.
  2. Put the sugar, water, vanilla pods and lemon zest into a saucepan. Place over a medium heat to dissolve the sugar, without stirring, then bring to the boil.
  3. Turn down the heat to a simmer and carefully add the loquats. Poach them for 10 minutes until they are soft and cooked through, yet still holding their shape. Remove from the heat and leave to cool in the sugar syrup.
  4. Divide the loquats among glass serving bowls and spoon over some of the sugar syrup. Serve with crème fraîche.
Tags:
seasonal
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