Top the poached fruit with a little fresh whipped cream or light ice cream and you will have a delicious low-fat sweet and fruity treat. Almost any firm fruit with a lot of natural juices can be ...

Method Put the sugar, juice of 1 lemon, zest, star anise and 600ml water into a saucepan (or sauté pan) that is large enough to hold all the fruit in a single layer. Slit the vanilla pod along ...

Poached and chilled, it makes a healthful breakfast, snack or dessert. Rinse apricots. Halve each along its cleft line. Twist open. Lift out and discard pits. In a medium saucepan, stir together ...

Cook’s tips • This recipe can be made over several days, if you so desire. The poached apricots will last nicely in your fridge for a good week and the poaching liquor can be strained and kept ...

Depending on the fruit’s ripeness, cooking time may take up to 2 hours or more. Check doneness by piercing a piece with a sharp knife; it should glide through with little resistance. Cool and Serve ...

Strain through muslin and store in sterilized bottles. Cut the apricots in half and remove the stone. Heat a pan until hot and place apricots, cut side down, in the pan until scorched. Add the ...

This simple dessert reminds me of a Turkish treat made of poached apricots stuffed with kaymak, the superb clotted cream, and sprinkled with pistachios; I tasted the traditional version ...

In a small saucepan, combine fruit, wine, sugar, bitters and ¼ teaspoon salt. Bring to a simmer and cook, uncovered, stirring gently and occasionally, until fruit is plump and tender and liquid ...

How can you tell if poached chicken is cooked ... You can use any kind of dried apricots here; Turkish apricots tend to be sweeter and plumper, while California apricots are tangier with a ...