I have many memories as a child of pitting boxes of apricots and plums in order for mum to preserve them, either by bottling, jamming or stewing the fruit. Sometimes if we were lucky the juices of poached or stewed fruit would make their way into homemade icy poles.. a definite treat.
I was inspired to do some poached fruit of my own after visiting Melbourne back at Christmas time. Mum was telling me how my nieces, and in particular, Sarah, loves to have icy poles of the liquid off poached fruit. So much so that it was Sarah’s only request when she was asked what she would like to eat for Christmas. Isn’t is nice to know that the next generation loves good food just as much as the current ones do?
I’m thinking the next batch might get some dressing up when I eat it as I’m dreaming of poached peaches with either pistachio nuts or toasted almonds… what do you think?
Poached Stone Fruit
- 8-10 pitted and halved plums or peaches
- 2 vanilla pods
- rind of 1/2 lemon
- 1 cinnamon stick
- 2 cups of sweet white wine
- 2 cup sugar
- 2 cup water
Place the sugar and water over a low heat in a saucepan and warm until the sugar is dissolved. Add in the wine and spices. Whilst this is warming up, halve your fruit, removing the pits.
Place the fruit face up in the syrup to poach. Cook for approx 15-20 mins over a low heat, ensuring that the liquid does not boil.
Remove the fruit from the liquid and allow to cool. Store in an air tight container. Don’t throw out your poaching liquor, place it into a separate container to use for next time you are poaching fruit, top up with wine or water as desired if you require more liquid for the fruit you are cooking.
Happy Cooking, and Happy Eating,