Summer Fruit Puddings

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.

Serves 4.

This recipe is taken from my first cookbookIn 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.


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