Poached winter fruits in lemon sauce recipe | Angela Hartnett

Spicy stewed pears and prunes in a warming, light lemon syrup. A succulent and simple pud, perfect for a cold night in.

Serves 6

4 pears, cut into quarters and cored
10 dried prunes
10 dried apricots
100ml honey
200ml water
1 cinnamon stick
2 cloves
1 lemon, rind and juice
A tub of low-fat creme fraiche or fromage frais

1. Bring the honey and water to the boil until the honey has dissolved, then add the cinnamon stick, cloves, and lemon rind. Cut the lemon in half and squeeze all the juice into the sauce.

2. Submerge the pieces of fruit in the lemony sauce, then bring to the boil for about 15 minutes until the fruit is lightly poached. If there's not enough sauce to cover all the fruit, add a touch more water.

3. Serve straight away with a dollop of creme fraiche or fromage frais.

Thanks to guardian.co.uk who have provided this article. View the original here.


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