Wednesday, 6 December 2017

Poached summer fruit with spiced yoghurt



Poached summer fruit with spiced yoghurt
For the Poached Fruit
600ml water
2 tsp vanilla essence (or seeds of 1 vanilla pod)
1 cup of strawberries (ripe, fresh fruit)
½ Peach
¼ Apple
For the Spiced Yoghurt
250ml (1 cup) double cream Greek yoghurt
¼ tsp fine cinnamon seeds of 3 cardamom pods (remove husks and use a pestle and mortar to pound the seeds to a fine powder)
1 tsp honey
Recipe Directions
For the Poached Fruit
Heat the water, and vanilla in a medium sized pot on the stove and bring to a simmer. Halve the large fruit and remove the pits/stones. Remove green tops from strawberries and keep them whole. Start with the larger fruit, and cook them in the liquid in batches, about 3 to 5 minutes at a time, until just tender. Remove with a slotted spoon and set aside. Cook the strawberries last, for just 1 minute, then remove and set aside. Reserve the cooking liquid. Cool the fruit and liquid slightly, then return the fruit to the liquid to cool completely in the fridge
For Spiced Yogurt
Mix all the ingredients for the spiced yoghurt together. Taste, and add more spices if desired. Serve with the poached fruit and a little of the poaching liquid.
TIP:
The poached fruit will keep well in the fridge, covered, for a few days. Serve cold or at room temperature.

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