Poaching fruit in alcohol is a fabulous way to take flavours up a level. The bonus is that you’re left with the poaching liquid afterwards.
Poaching fruit in alcohol is a fabulous way to take flavours up a level. The bonus is that you’re left with the poaching liquid afterwards: to imbibe as is, pour over your ice cream, or drizzle over a pound cake for a moisture-filled taste sensation.
Pears in Cointreau
These pears can be kept in the fridge and are excellent on a cheeseboard in place of fruit paste. They can be used in cooking in any recipe that calls for pears – for example in a cake – or served warm with the liquid over ice cream. You could also serve with with runny or whipped cream for an easy dessert, or for a decadent celebratory breakfast served up with homemade muesli.
4 pears, cores removed (skin is optional)
½ cup water
½ cup Cointreau
1 cinnamon stick
2 tablespoon brown sugar
Place all ingredients in a saucepan, and gently increase heat until it’s up to a gentle simmer.
Poach the fruit for about 15 minutes. Remove the pears with a slotted spoon, and set aside.
Increase the heat of the liquid and allow to reduce – about 15 minutes.
Apricots and Figs in Brandy
These wonderfully infused dried fruits are gorgeous served over a New York-style cheesecake, or a vanilla panna cotta, with ice cream or alongside a chocolate cake with a little whipped cream.
¾ cup brown sugar
¼ cup water
½ cup brandy
1 tablespoon honey
250 grams dried figs and dried apricots
Stir sugar, water, brandy and honey together in a saucepan. Add figs and sultanas, and bring to the boil.
Reduce heat to a simmer, and then allow to cool in the syrup. Leave overnight, then serve as desired.
By Delaney Mes.
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