Poached stone fruits with cinnamon

Method

1. Remove stones from fruit and cut nectarines or peaches into quarters and apricots or plums into quarters
2. Place all ingredients in a medium pot
3. Bring to a slow simmer and cook gently for approximately 15 minutes or until soft but not falling apart
4. Remove from heat and remove fruit from liquid
5. Place liquid back on the heat and boil rapidly until it has reduced to approximately ½ cup in volume
6. Remove from heat and pour over cooked fruit
7. Serve warm or refrigerate in a sealed container for up to 4 days.

Serving suggestion

• Serve with Greek yoghurt or any other yoghurt.

Tips

• Fruits that are already a bit soft will need less cooking than more firm fruit. But even if the fruit does cook a bit longer and becomes mushy, it will still taste fantastic.
• Any stone fruit will work in this recipe, if one or another is unavailable simply substitute with whatever is available.