Ale-Poached Summer Fruit

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 1 vanilla pod
  • 500ml bottle of Badger Blandford Flyer Ale
  • 200g caster sugar
  • 1 ball of stem ginger, finely chopped
  • 3 tbsp syrup from the stem ginger
  • 2 nectarines, halved and stoned (preferably slightly under ripe)
  • 4 apricots, halved and stoned (preferably slightly under ripe)
  • Whipped or ice cream, to serve (optional)

How To Cook

  1. Split the vanilla pod, scrape the seeds into a large saucepan and add the ale, caster sugar, chopped stem ginger and syrup from from the stem ginger jar. Bring gently to the boil, stirring, to dissolve the sugar.
  2. Reduce the heat and add the nectarines and apricots. Poach gently, turning the fruit until tender (up to 20 minutes).
  3. Remove the fruit, reduce the syrup by increasing the heat to a boil and serve the nectarines and apricots drizzled in syrup with whipped or ice cream.
    4. http://www.hall-woodhouse.co.uk
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Ale-Poached Summer Fruit
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 1 vanilla pod
  • 500ml bottle of Badger Blandford Flyer Ale
  • 200g caster sugar
  • 1 ball of stem ginger, finely chopped
  • 3 tbsp syrup from the stem ginger
  • 2 nectarines, halved and stoned (preferably slightly under ripe)
  • 4 apricots, halved and stoned (preferably slightly under ripe)
  • Whipped or ice cream, to serve (optional)
    How to Cook
  1. Split the vanilla pod, scrape the seeds into a large saucepan and add the ale, caster sugar, chopped stem ginger and syrup from from the stem ginger jar. Bring gently to the boil, stirring, to dissolve the sugar.
  2. Reduce the heat and add the nectarines and apricots. Poach gently, turning the fruit until tender (up to 20 minutes).
  3. Remove the fruit, reduce the syrup by increasing the heat to a boil and serve the nectarines and apricots drizzled in syrup with whipped or ice cream.
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