Saturday, 12 January 2013

Poached Fruit- Making it fresh

Poaching fruit is something you need a little time to do, but the results are something you can enjoy straight away or within a couple of weeks (if you can hold off the temptation for that long!) Try this to have on a Sunday morning with one you love... It's also just as good with a few friends round for brunch and a catch up!

1 kg water
500 g castor sugar
1 cinnamon quill
3 star anise
ginger peel
2 cloves
5 peaches (white or yellow)

For the poached fruit, mix the first 6 ingredients together in a heavy bottomed pot and bring to the boil, and cook for 1 min. 
All your spices and sugar for the flavour

Take off the heat and let it cool completely. This should be done a day ahead as the peaches need to be started in cold liquid. When the liquor is completely cold, put it back in the pot, add the peaches, and put a sheet of baking paper on top, and a plate to weigh them down, and bring them to the boil. 

Use a plate with grease proof paper to keep the fruit under

Turn the heat down to a gentle simmer and cook for 5 mins. Then remove the pot from the heat and leave the peaches to cool down in the liquid. When the peaches are cold, peel the skin off with a knife. 
Ready. Set...


Then put the peeled peaches into a container, strain the liquid over them and put them in the fridge. Can be stored for up to 2 weeks.

Want to use this fruit with Sweet couscous? Have a look at the link below and let us know what you think.

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