Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 250grams caster sugar
- 2.50L water
- 1 vanilla pod
- 4 peaches
- 4 nectarines
- 10 apricots
- 1tablespoons mascarpone cheese (to serve)
- 3 ginger biscuits, crushed (to serve)
Method
Step 1 of 3
Put the sugar, water and vanilla pod in a large, heavy-based saucepan and heat gently, stirring, until the sugar has dissolved. Bring to a low simmer, add the fruit and cover with a circle of greaseproof or baking parchment to hold the fruit in the syrup. Simmer for 2 minutes then turn off the heat and leave to cool.
Step 2 of 3
Remove the fruit from the liquid with a slotted spoon, reserving the poaching liquid. Peel the skins from the fruit, then cut them in half and remove the stones.
Step 3 of 3
Put 250 ml of the poaching liquid in a small, heavy-based saucepan and heat to reduce it for 6-8 minutes until it has a syrupy consistency. Put the fruit in a large bowl, pour over the syrup and toss gently. Arrange the fruit on serving plates, add a spoonful of mascarpone to each one and sprinkle with crushed ginger biscuits. Decorate with a vanilla pod if liked.
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