6 whole cloves
2 x (2 inch/5 cm) cinnamon sticks
1/4 tsp ground ginger
3 oz (75 g) sugar
1/2 lemon, pared rind and juice
10 fl oz (300 ml) medium dry white wine
8 oz (225 g) apricots, halved and stoned
8 oz (225 g) plums, halved and stoned
2 large bananas, peeled and sliced
2 kiwi fruit, peeled and sliced.
2 x (2 inch/5 cm) cinnamon sticks
1/4 tsp ground ginger
3 oz (75 g) sugar
1/2 lemon, pared rind and juice
10 fl oz (300 ml) medium dry white wine
8 oz (225 g) apricots, halved and stoned
8 oz (225 g) plums, halved and stoned
2 large bananas, peeled and sliced
2 kiwi fruit, peeled and sliced.
method
1. Place cloves, cinnamon, ginger, sugar, lemon rind and juice and white wine in a wide, shallow pan.
2. Heat gently to dissolve sugar then bring to the boil.
3. Remove rind. Reduce heat, add apricots and plums and poach until just tender.
4. Leave to cool, transfer to serving dish to go cold. Add banana and kiwi fruit.
2. Heat gently to dissolve sugar then bring to the boil.
3. Remove rind. Reduce heat, add apricots and plums and poach until just tender.
4. Leave to cool, transfer to serving dish to go cold. Add banana and kiwi fruit.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
