Poached Fruit With Grilled Cake Recipe
Ingredients
- #For The Poaching Liquid#
- About 3 cups of sugar
- About 6 cups of water
- Strips of lemon peel
- Half a handful of fresh mint leaves
- 3-4 tablespoons fruit liqueur
- 3 peaches
- 6 apricots
- 3 nectarines
- Raisin loaf cake, cut into slices (8 or more)
- #For The Honey Cream#
- 1 cup cream, whipped
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- #for garnish#
- Toasted nuts of choice, crushed
Instructions
- #This is a summer dessert, which is easy to make in no time at all. In the winter consider poaching dried fruits – apricots, figs and plums – and create a richer dessert using the basic idea.# Bring water, sugar, lemon peel and mint leaves to a boil in a large saucepan. Score fruit and lower into the syrup, Simmer until tender but firm. Remove fruit with a slotted spoon. Cool and peel carefully. Halve and remove pits.
- Meanwhile, add the liqueur to syrup and boil until reduced by half. Cool thickened syrup and then pour over poached fruit. Place in refrigerator until ready to serve,
- Next whip up the cream, honey, lemon zest and juice with a whisk. Cover and refrigerate. When ready to serve place two apricot halves and one half each of peach and nectarine on individual dessert plates.
- Spoon some sauce over fruit. Toast slices of cake in toaster. Place one slice cake on each plate, Spoon dollops of honey cream on the side and sprinkle with nuts,