Poached summer fruit in spicy muscadel

Name: Poached summer fruit in spicy muscadel
Yield: 6 servings
Cuisine: Bistro
Ingredients: 750.00 ml muscadel white; 250.00 ml sugar; 125.00 ml honey; 2.00 cinnamon stick; 4.00 cardamom pods; 5.00 cloves; 2.00 star anise; 1.00 vanilla pod; 0.00 lemon juice only; 0.00 fruit seasonal, summer

6 servings

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By Food24 November 03 2009

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Ingredients (10)

SYRUP

750.00 ml	muscadel — white
250.00 ml	sugar
125.00 ml	honey
2.00	cinnamon — stick
4.00	cardamom — pods
5.00	cloves
2.00	star anise
1.00	vanilla — pod
0.00	lemon — juice only
0.00	fruit — seasonal, summer

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Method:

Bring all the ingredients for the syrup to the boil in a saucepan and simmer gently.
Place the fruit in the syrup and poach gently until just soft and easy to peel.
Remove the nectarines and peaches from the syrup and leave the rest of the fruit to cool in the syrup.
Peel the nectarines and peaches and return to the syrup.
Stand for two to three days to allow the fruit to absorb the syrup.