Poached Fruit Recipe
This recipe is adapted with permission from Morning Food: Breakfasts, Brunches, & More for Savoring the Best Part of the Day by Margaret Fox and John Bear. Copyright © 2006 Ten Speed Press, Berkeley, Calif., www.tenspeed.comIngredients
1 cup apple juice
1 teaspoon lemon juice
1 cup water
1/2 cup granulated sugar
1 cinnamon stick
6 whole cloves
3 whole allspice berries (optional)
1/2 teaspoon anise seed
2 tablespoons fresh lemon juice
4 pears, cored and peeled
1 cup blueberries
Instructions
1 teaspoon lemon juice
1 cup water
1/2 cup granulated sugar
1 cinnamon stick
6 whole cloves
3 whole allspice berries (optional)
1/2 teaspoon anise seed
2 tablespoons fresh lemon juice
4 pears, cored and peeled
1 cup blueberries
1. Place all ingredients except the pears and blueberries into a large pot and simmer, uncovered for about 10 minutes. Pour mixture through a sieve to remove whole spices; return liquid to pan. Slice each pear into 12 slices. Add pears and blueberries to pan, bring to a boil, cover and reduce heat. Simmer 3 to 5 minutes, or until fruit is tender.
2. When done, remove from heat, add blueberries and let cool. Refrigerate at least 8 hours before serving. Serves 4 to 6.
Note: Use pears, apples, peaches, apricots or plums in place of the pears if desired. To core the pears, peel them and slice in half vertically. Use a melon baller to scoop out the hard core. Then slice into 12 slices.
Recipe by Margaret Fox, "Morning Food," March 11, 2007
2. When done, remove from heat, add blueberries and let cool. Refrigerate at least 8 hours before serving. Serves 4 to 6.
Note: Use pears, apples, peaches, apricots or plums in place of the pears if desired. To core the pears, peel them and slice in half vertically. Use a melon baller to scoop out the hard core. Then slice into 12 slices.
Recipe by Margaret Fox, "Morning Food," March 11, 2007
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