Poached FruitThis recipe calls for cinnamon leaves, sometimes referred to as “Indian bay leaves”. They come from the same tree that is prized for its flavorful bark. Cinnamon leaves can be purchased at some Indian spice boutiques or through mail order sources. Once dried, they store for months in an air-tight container.
Level of difficulty: easy
1 pound of firm pears, apples, or quince peeled and cubed
2 cinnamon leaves or substitute one bay leaf
1 piece of black cardamom
1 stick of cinnamon
1/2 cup granulated sugar
In a large stockpot, cover fruit with cold water. Bring to a boil then reduce heat to medium, cook until fruit is tender when pierced with a knife - about 10-15 minutes depending on the desired texture. Allow to cool uncovered until water is room temperature.
Place fruit in a separate bowl and pass the liquid through a strainer. Return liquid and fruit to the stockpot. Add sugar, cinnamon leaves or bay leaf, cardamom, and cinnamon stick and return to a boil. Serve warm or allow to cool and chill.
Jennifer specialized in cuisine that is healthy, creative and delicious. She’s an active contributor for food publications, like Yoga Life and several cookbooks, Jennifer is also the contributing chef for Self Magazine and Self Dishes.
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