Fruit Poached And Marinated Recipes

POACHED FRUIT

Steps:

• In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
• Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
• Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
• Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of creme fraiche and a sprig of mint.

FRUIT, POACHED AND MARINATED

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.

HONEY-MARINATED PEARS: MARINOVANNIYE GRUSHI S MYODOM

Steps:

• Place the pears in a large bowl, sprinkle them with the lemon juice and let stand for 5 minutes.
• In a large nonreactive saucepan, combine the honey and water and bring to a boil over medium heat, stirring until the honey is completely dissolved, 5 minutes.
• Add the pear quarters to the pan in 1 layer and cook at a medium boil until the pears are just tender, about 5 minutes. With a slotted spoon, transfer the pears to a bowl and reserve.
• Add the vinegar and spices to the syrup and bring to a boil, stirring. Reduce the heat to low and simmer for about 5 minutes. Remove from the heat and allow the marinade to cool to room temperature, then strain it.
• Pour the pears into a sterilized 1-quart jar and pour the marinade into the jar to submerge pears. Seal the jar and refrigerate for 3 to 4 days, by that time the pears should be ready to eat. The pears will keep for up to 3 weeks in the refrigerator.

MOSCATO POACHED FRUIT

Steps:

• Combine the wine, sugar, cinnamon, vanilla bean, cloves, orange zest, and lemon zest in a large (10 to 11-inch diameter) pot or Dutch oven, such as Le Creuset. Add 2 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 15 minutes.
• Add the figs, apricots, prunes, and peaches to the simmering liquid and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, stirring occasionally, until all the fruit is tender and the liquid is reduced. (Not to worry if the figs are less tender; you don't want to overcook the rest of the fruit.) Remove and discard the cloves.
• Off the heat, stir in the cherries and allow the fruit to cool to room temperature in the poaching liquid. Refrigerate for at least 4 hours. Reheat and serve warm or at room temperature with poaching liquid and a dollop of crème fraiche.

FRUIT BBQ MARINADE

Steps:

• Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
• Marinade meat of choice overnight or up to 24 hours.
• Cook on barbecue and baste frequently with the marinade. Near the end of the cooking, add preserves to top and allow to brown slightly.

FRESH FRUIT MARINADE

Steps:

• Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
• Mix the orange juice and Splenda together until the Splenda is well dissolved.
• Pour the orange juice mixture over the fruit, cover and chill for several hours.
• This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.

RUM POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pears and cut the bottoms out, but leave the stems intact.
• Mix the water, sugar, rum, and vanilla in a large pot. Set to medium heat.
• Add the pears. Cover with a lid and simmer for about 40 minutes, turning occasionally. Cook until soft and golden (this can take less time depending on the ripeness of your pears.
• Scoop out the pears and place upright on a dish. At this point you can cook the liquid longer until it becomes a syrup, or ladle a small amount directly onto the pears right away.
• Add optional ice cream.
• Melt some dark chocolate and spoon it onto the pear or your favorite toppings like nuts!
• Enjoy!

POACHED FRUIT FLAMBE

Steps:

• Place tea in a 3-quart saucepan. Add cinnamon sticks, star anise, allspice, lemon juice and honey. Bring to a simmer over low heat. Add cherries and prunes. Cut stems off figs and add. Cook at a very slow simmer until tender, about 30 minutes. Set aside 30 minutes or longer.
• To serve, divide ice cream among six bowls. Return fruit to a simmer and transfer all the fruit and sauce from the saucepan to a shallow serving dish.
• Pour the Scotch into the saucepan and heat briefly over low heat until warmed. Light a match, grab it with an oven mitt, stand back and ignite the Scotch. Pour flaming Scotch from saucepan over the fruit in the bowl; immediately spoon it over the ice cream.