Australian Women's Weekly
Ingredients
Method
1.Combine the sugar, wine, water, rind and vanilla in medium pan. Stir over medium heat, without boiling, until the sugar is dissolved; bring syrup to the boil. Boil, uncovered, for about 3 minutes or until thickened slightly.
2.Add the fruit to the sugar syrup, reduce heat, simmer, uncovered, for about 5 to 10 minutes, turning fruit occasionally, or until fruit is just tender. Remove the smaller or riper fruit with a slotted spoon as it’s ready.
3.Cool fruit in syrup. Remove skins. Serve fruit with a little of the syrup. If the syrup is too sweet, add a little fresh lemon juice to taste.
Poached fruit is the base of a classic dessert. Serve warm or cooled with ice cream, thick cream or custard, or add a puree of raspberries and meringue for a delicious flavour combination. Poached fruit can also be used in trifles and pie fillings.
Note
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