Poached Fruit In Ginger Syrup Recipe
Ingredients
2 cups water
1/2 cup sugar
1 strip orange zest (colored part of the rind), 3 inches long
1 strip lemon zest, 2 inches long
1/4 cup orange juice
1 stick cinnamon,cracked
1 tablespoon plus 1 teaspoon minced fresh ginger or 1 teaspoon ground ginger
2 medium-size Granny Smith or Mcintosh apples, peeled, cored, and thinly sliced
2 medium-size Bosc or Anjou pears, peeled, cored, and thinly sliced
1/2 cup raisins or diced dried apricots
1 tablespoon lemon juice
1 teaspoon grated lemon or orange rind
Thin strips lemon or orange zest (optional garnish)
Directions
1 ln a large stainless steel or enameled saucepan, bring the water, sugar, orange zest, lemon zest, orange juice, cinnamon stick, and ginger to a boil over moderately high heat.
Lower the heat and simmer for 10 minutes.
2 Add the apples to the liquid and simmer for 3 minutes.
Add the pears and simmer 2 to 3 minutes more or until just tender.
Stir in the raisins and let the mixture cool.
3 Pourthe syrup through a sieve into a small bowl and discard the cinnamon sticks and strips of zest.
Transfer the fruit to a serving dish.
Return the syrup to the saucepan and cook over moderate heat for 5 minutes or until reduced to 1/2 cup.
Add the lemon juice and rind and pour the syrup over the fruit.
Chill, covered, for 2 hours or overnight.
Spoon into dishes and garnish with strips of zest if desired.
Lower the heat and simmer for 10 minutes.
2 Add the apples to the liquid and simmer for 3 minutes.
Add the pears and simmer 2 to 3 minutes more or until just tender.
Stir in the raisins and let the mixture cool.
3 Pourthe syrup through a sieve into a small bowl and discard the cinnamon sticks and strips of zest.
Transfer the fruit to a serving dish.
Return the syrup to the saucepan and cook over moderate heat for 5 minutes or until reduced to 1/2 cup.
Add the lemon juice and rind and pour the syrup over the fruit.
Chill, covered, for 2 hours or overnight.
Spoon into dishes and garnish with strips of zest if desired.
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