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Spiced Poached Fruit

Poached-Pears in PotOn a trip to the Isle of Capri I enjoyed many wonderful meals but I tried not to sample too many of the sweets that Italy has to offer. One night after dinner, the server came to us not with a sample of sweets but with a large tray of poached seasonal fruit. We could point out which fruits we wanted and she would plate them and serve us. This recipe is a close as I have come to duplicating that beautiful dessert and savoring the memories of that trip.

  • 4 Bartlett pears, peeled, cored, and quartered
  • 1 Golden Delicious apple, peeled, cored and quartered
  • 12 dried apricots
  • 1/2 cup golden raisins
  • 2 tsp fresh lemon zest or 1 tsp dried lemon peel or 1 drop of lemon essential oil
  • 1/2 tsp ground allspice or cardamom
  • 2 whole cloves
  • 3/4 cup white dessert wine or white grape juice
  • 1/4 cup sugar

Combine all of the ingredients in a large heavy pot and bring to a boil over medum high heat. Lower the heat to a simmer and cook until the fruit is fork-tender (20-30 minutes depending on the ripeness of the fruit). Serve warm or chilled

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