Poached stone fruits with cinnamon
This delicious poached stone fruit recipe is a great way to use up fruits that are a little beyond their best. If there are any leftovers, it will make a terrific crumble too.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEBreakfast
TIME TO MAKE45 - 1 hour
MEAL TYPEBreakfast
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Method
- Remove stones from fruit and cut nectarines or peaches into quarters and apricots or plums into quarters
- Place all ingredients in a medium pot
- Bring to a slow simmer and cook gently for approximately 15 minutes or until soft but not falling apart
- Remove from heat and remove fruit from liquid
- Place liquid back on the heat and boil rapidly until it has reduced to approximately ½ cup in volume
- Remove from heat and pour over cooked fruit
- 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.
- 4nectarines or peaches
- 4apricots or plums
- 2star anise
- 1cinnamon stick (or ¼ tsp ground cinnamon)
- 4 cupswater
- 2 tbspgolden syrup
Per serve
- Energy458kJ
- Total Fat0.8g
- Saturated Fat0.1g
- Total Carbohydrate29.1g
- Sugars23.1g
- Dietary Fibre3.4g
- Protein2.1g
- Sodium24mg
Method
- Remove stones from fruit and cut nectarines or peaches into quarters and apricots or plums into quarters
- Place all ingredients in a medium pot
- Bring to a slow simmer and cook gently for approximately 15 minutes or until soft but not falling apart
- Remove from heat and remove fruit from liquid
- Place liquid back on the heat and boil rapidly until it has reduced to approximately ½ cup in volume
- Remove from heat and pour over cooked fruit
- 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.
Ingredients
- 4nectarines or peaches
- 4apricots or plums
- 2star anise
- 1cinnamon stick (or ¼ tsp ground cinnamon)
- 4 cupswater
- 2 tbspgolden syrup
Ingredients
- 4nectarines or peaches
- 4apricots or plums
- 2star anise
- 1cinnamon stick (or ¼ tsp ground cinnamon)
- 4 cupswater
- 2 tbspgolden syrup
Nutrition Facts
Per serve
- Energy458kJ
- Total Fat0.8g
- Saturated Fat0.1g
- Total Carbohydrate29.1g
- Sugars23.1g
- Dietary Fibre3.4g
- Protein2.1g
- Sodium24mg
Method
- Remove stones from fruit and cut nectarines or peaches into quarters and apricots or plums into quarters
- Place all ingredients in a medium pot
- Bring to a slow simmer and cook gently for approximately 15 minutes or until soft but not falling apart
- Remove from heat and remove fruit from liquid
- Place liquid back on the heat and boil rapidly until it has reduced to approximately ½ cup in volume
- Remove from heat and pour over cooked fruit
- 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.
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