Sangria-Poached Fruit

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.

 

One thought on “Sangria-Poached Fruit

  1. Jean Caruso says:

    Hi Steve,
    My Dad’s family, the Hugh T Brown’s are 1900’s Dentonians. Saw your great segment on a BWI station on making bread muffins this Sunday. Interviewer kinda got in way, but loved your style. Going to search the recipe and will put your brunch on our bucket list. Very classy and welcoming! Thanks, Jean Brown Caruso

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