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This recipe offers a wonderful alternative to fruit salad. Poaching the fruit in wine really enhances its flavor and provides a nice change-of-pace to the traditional summer side dish.
Sangria-poached fruit also makes an excellent dessert. Eat it as-is or serve it over vanilla ice cream topped with toasted pistachios. Heaven!
What you’ll need:
2 C pinot noir
2 C water
2 C sugar
Zest and juice of one lime
4 apples cored and cut into 1 inch pieces
4 peaches, stones removed and cut into 1 inch pieces
4 plums, stones removed and cut into 1 inch pieces
4 pears, cored and cut into 1 inch pieces
What to do:
Bring pinot noir, water, sugar and lime juice to a boil. Set aside. Place cut fruit in shallow baking dish. Pour enough poaching liquid to cover the fruit. Cover baking dish with foil. Pierce foil with a paring knife. Place covered baking dish in preheated 325°F oven. Bake fruit until tender (about 15 minutes).
Remove and allow to cool completely. Store fruit in half of the poaching liquid. Place remaining poaching liquid in a sauce pan and cook at medium-low temperature until liquid has reduced by half. Cool and store in refrigerator.
To serve, place cooled, cooked fruit in a serving bowl and top with a bit of the reduced poaching liquid. Sprinkle with toasted pistachios or granola for added crunch.