Pear in Mulled Wine
6 pears, peeled
10 cloves
2 cinnamon quills
1 tsp ground nutmeg
1 cup brown sugar
2 cups cold water
Zest of one large orange
2 cups red wine
Method
1. Place all ingredients except the pears in a saucepan and bring to the boil.
2. Reduce heat to a simmer, add pears and poach until soft.
3. Allow pears to cool in liquid to infuse flavours. Can be preserved in jars.
Vanilla and Ginger Poached Persimmons
8 persimmons, topped and quartered
4 cups cold water
3 cups brown sugar
Large knob of ginger, peeled and grated
Juice and zest of 1 lemon
1 vanilla pod, seeds scraped
Method
1. Place all ingredients except the persimmons in a saucepan and bring to the boil.
2. Reduce heat to a simmer, add persimmons and poach until soft.
3. Allow persimmons to cool in liquid to infuse flavours. Can be preserved in jars.
Spiced Poached Plums
1kg blood plums, halved and pipped
4 cups water
3 cups brown sugar
Juice of 1 lemon
2 cinnamon quills
4 star anise
4 cardamom pods
1 vanilla pod, seeds scraped
Method
1. Place all ingredients except the plums in a saucepan and bring to the boil.
2. Reduce heat to a simmer, add plums and poach until soft.
3. Allow plums to cool in liquid to infuse flavours. Can be preserved in jars.
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