Poached Fruit

Kitchen Tested
  • Yield 4 to 6 servings
  • Prep 15 mins
  • Cook 25 mins

Sweetly spiced pears and berries make a "fruitiful" breakfast.

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.com

Ingredients

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. 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. Note: Use 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 adapted with permission from Morning Food: Breakfasts, Brunches, & More for Savoring the Best Part of the Day by Margaret Fox and John Bear. (Ten Speed Press, 2006) http://www.tenspeed.com

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