Pear with Dried Fruit

This combination of flavours makes a wonderful breakfast or dessert.

It combines fruits of the season with those that have been dried, during the summer, for use in the darker months when the variety of fresh seasonal produce is limited.

This recipe is a guide only. Make your own selection of both variety and quantity of ingredients.

I have poached the fruit in orange juice to which no sugar has need be added. Alternatively, you may choose to cook the pears in red wine, in which case add a small quantity of sugar for a light syrup. The spice combination, which complements the varied flavours of the fruits in both juice and wine, was inspired by the Australian chef, Jill Dupleix.

Top with green pumpkin seeds or pistachio nuts to add vibrance to the dish.

Ingredients

Preparation: 5 mins + 24 hrs (marinade, preferably) Cooking: 30 mins Serves: 4

3 oranges, juiced or 1 cup orange juice*

1 cup water

2 sticks cinnamon

8 cloves

8 black peppercorns

1 tsp vanilla essence

1/2 lemon, zested and juiced

4 pears

125 gm (8) dried figs**

100 gm (8) dried pears

125 gm (12) dried apricots

50 gm (2 tbsp) dried cherries

Method

COMBINE the orange juice, water, spices and lemon zest (retaining the lemon juice).

COVER and simmer gently for 10 minutes.

ADD the dried fruit.

COVER and poach for a further 10 minutes.

REMOVE the fruit, drain and put aside.

PEEL the pears and rub with the lemon juice.

POACH the pears, covered, for 5 minutes.

TURN the pears, as they will not have been completely covered in liquid, and poach for a further 5 minutes.

TURN off the heat.

ADD the dried fruit to the pears and poaching liquid, cover and cool.

MARINADE at room temperature or refrigerate for 12-24 hours for the flavours to amalgamate.

Serve

Topped with yoghurt or tofu cream (recipe to follow).

Top with nuts.

Notes

* Replace orange juice with red wine and add a little sugar.

** Make your own selection of dried fruits.