Poached Summer Fruit Salad
A delicate and light poached summer fruit dessert which is perfect after a hearty meal. It can be prepared in advance then warmed, or eaten cool.
The vibrant colours of the poached summer fruit are stunning.
To serve, try sprinkling over rose petals – they look beautiful and taste delicious. Any leftovers can be eaten for breakfast with crunchy granola and a dollop of yoghurt. Play around with the fruit you use and alter it according to the season.
This recipe is taken from my first cookbook, In One Pot: Fresh Recipes for Every Occasion, W&N, 2013.
Photo courtesy of Simon Wheeler.
- 3 peaches, stoned and halved
- 4 apricots, stones and halved
- 1 star anise
- 1 bay leaf
- 1/2 vanilla pod, split and seeds scraped
- peel of 1/2 orange
- juice of 1 orange
- 100ml white wine
- 2 tbsp honey
- 200g raspberries (optional)
- In a medium-sized saucepan with a lid, add the peaches and apricots along with the rest of the ingredients apart from the raspberries.
- Set on a low heat, cover and simmer for 10 minutes to allow the fruit to release its juices. A couple of minutes before the end of the cooking add the raspberries, if using.
- With a slottted spoon, remove the fruit form the liquid and place into serving bowls. If you prefer a thikcer syrup, you can boil the liquid for a few more minutes to reduce it. Strain the syrup over the fruit through a sieve and serve with cream or crème fraîche.