RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Dried Fruit Poached in Port - pareve
Here's another contender for "non-dairy desserts." This is from an article by Mark Bittman in the New York Times. --Ruth "For breakfast, I like fruit poached in water, with no spice at all, but adding port and spices makes the dish really sing. This is especially true if you use unexpected flavorings like pepper, anise or candied ginger, which becomes tender and delicious during poaching, more like a fruit than a seasoning. Consider the spices included in the recipe a guideline or series of suggestions rather than an absolute list. (You might even try adding a dried chili if your tastes run in that direction.) But be careful with especially strong spices like cloves, which can quickly overwhelm a dish." Dried Fruit Poached in Port and Spices ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Time: about 45 minutes 12 prunes 8 figs 4 apricot peach halves 4 pear halves 3 pieces candied ginger 1 clove 5 allspice berries 5 peppercorns 1 star anise 1 inchlong cinnamon stick 1 cup port 1. Combine all ingredients in a medium-size saucepan, and bring to a boil. Turn heat to very low, and cover. Cook about 30 minutes, at which point most of the port will have been absorbed. 2. If the fruit is tender, it's done. If not, add 1/2 cup water, bring to a boil again, cover and cook 15 minutes longer. Repeat once more if necessary. 3. Remove the fruit with a slotted spoon; then strain the liquid to remove the spices. Serve a portion of the fruit warm, cold or at room temperature with a spoonful or two of its juice and, if you like, a bit of sweet or sour cream, yogurt or creme fraiche. Yield: 4 servings.
