Poached autumn fruit recipe by executive head chef at Ellenborough Park, David Kelman
This recipe for poached autumn fruit is delicious with a bit of Greek yoghurt and granola for breakfast.
Ingredients
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Poached autumn fruit by David Kelman, executive head chef at Ellenborough Park, near Cheltenham
300ml Grenadine
450ml water
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50g caster sugar
1 vanilla pod, split lengthways
3 pears, quartered
4 apples, quartered
6 plums, quartered
115g blackberries
Method
In a large, heavy saucepan, bring the Grenadine, water, sugar and vanilla pod to the boil.
Add the pears, cover the pan with a layer of greaseproof paper and put the lid on. Simmer for two minutes.
Add the apples, cover with paper and lid and simmer for two more minutes.
Add the plums and gently simmer uncovered until the fruit is tender.
Mix in the blackberries and cook for 1-2 minutes.
Remove the fruit with a slotted spoon. Turn up the heat and cook uncovered until the sauce has reduced by half.
Place all the fruit into a jar and pour the liquid over the fruit, leave to cool for 10 to 15 minutes, seal the jar and place into the fridge.
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