FRUIT, POACHED AND MARINATED
Fruit compotes make great compromise desserts; they're sweet, but not as sweet as sorbets, and like sorbets they don't require flour, butter or pastry skills. I didn't develop any kind of knack for pastry until I began collaborating with pastry chefs on their cookbooks, but for years I managed to round out my dinner parties with fruit-based desserts(though the children of my friend Clifford Wright used to roll their eyes when I brought dessert - "She doesn't bring dessert, she brings fruit," they'd say). I revisited some of those desserts this week, particularly various fruits poached in wine, and I still find them delightful. I find that I'm sometimes negligent about eating fruit in the colder months, but not when I have some wine-poached pears, bananas or prunes in the refrigerator. I am as likely to stir the fruit, with its luscious syrup, into my morning yogurt as to eat it for dessert, andthe compotes are good keepers. Early spring is an in-between time for fruit. Stone fruits aren't ready yet and it's not really apple, pear or citrus season either, though all of those fall-winter fruits are still available. I poached pears in red wine and bananas in white wine, and used dried fruits for two of my compotes, prunes poached in red wine and a dried-fruit compote to which I also added a fresh apple and pear. For the last compote of the week I combined blood oranges and pink grapefruit in arefreshing citrus-caramel syrup, and topped the fruit with pomegranate seeds. Even if my friend's kids wouldn't agree, this was definitely dessert. Bananas Poached in Vanilla-Scented Chardonnay Summary:Don't overcook the bananas in this easy dish, and you'll be rewarded with a fragrant, delicious dessert. I am usually not one forbananas in desserts, but this, if you're careful not to overcook the bananas, is heavenly. Years ago, in the early days of my career as a vegetarian caterer, I made it often; it was one of my most requested desserts. These days I'm as likely to spoon some of the bananas with their fragrant syrup into a bowl of morning yogurt as I am to serve it after a meal.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, dessert
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Pour chardonnay into a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Meanwhile, fill a bowl with water and add lemon juice. Peel bananas; cut them in half lengthwise and then in 2-inch pieces, and immediately place in the acidulated water. (This prevents bananas from discoloring.)
- Drain bananas and add to simmering wine. Add nutmeg. Returnmixture to a simmer, cover and simmer 5 more minutes. Remove from heat. Add almonds. Remove cinnamon stick and if you wish, add a little more nutmeg. Serve warm, topped with whipped cream or plain yogurt if desired.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 24 grams, TransFat 0 grams
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Lorena Nava
[email protected]Overall, this is a great recipe for poached fruit. It's easy to follow, and the results are delicious.
Bachakhan Khan
[email protected]I'm not sure if I did something wrong, but my poached fruit turned out a bit bland. I think I'll add a bit more sugar to the marinade next time.
Samuel Martinez
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The poached fruit is absolutely delicious, and it's a great way to impress your guests.
Ninja Shaon
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The poached fruit is always juicy and flavorful, and the marinade is the perfect balance of sweet and tart.
Yamaha Riasat
[email protected]I'm not a big fan of fruit, but even I enjoyed this dish. The poaching process mellows out the tartness of the fruit and creates a wonderfully sweet and flavorful treat.
Nicole Noble
[email protected]I love the versatility of this recipe. You can use any type of fruit you like, and you can adjust the spices and herbs in the marinade to suit your taste.
Asawais Awais
[email protected]This recipe is perfect for a special occasion brunch or dinner party.
ALBERT ALOISE
[email protected]I'm not sure what went wrong, but my poached fruit came out mushy. I think I overcooked it.
md jehat
[email protected]I've never been a big fan of poached fruit, but this recipe changed my mind. The marinade and poaching process create a truly unique and flavorful dish.
Elisa Williams
[email protected]I used this poached fruit to make a fruit salad, and it was a huge success at my summer BBQ.
Kathy Hill
[email protected]The poached fruit is a delightful addition to my morning yogurt parfait. It adds a refreshing sweetness and a pop of color.
Gabriela Leguizamo
[email protected]This recipe is a keeper! I've already made it twice, and it's always a hit with my guests.
insolubilis stella
[email protected]I followed the recipe exactly, but my fruit turned out a bit too tart. Next time, I'll adjust the amount of sugar in the marinade.
Huma Sultan
[email protected]The poaching liquid is pure magic! It transforms the fruit into succulent morsels that burst with flavor.
Julian Vereen
[email protected]I love that this recipe uses seasonal fruit. It's a great way to enjoy the bounty of summer's harvest.
Ijaz Borana
[email protected]Easy peasy! This recipe is a breeze to follow, and the results are impressive. My family raved about the poached fruit, and I'm already planning to make it again.
yahya abdulahi
[email protected]I had my doubts about this recipe, but I'm so glad I gave it a try. The combination of spices and herbs in the marinade creates a symphony of flavors in the fruit.
Banele Radebe
[email protected]This poached fruit recipe is an absolute game-changer! The marinade infuses the fruit with incredible flavors, and the poaching process results in a tender, juicy texture that's simply divine.