Spiced fruits

Spiced fruits

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

These spiced stone fruits are always a success at Christmas time when they are in season and can be prepared fresh. At other times of the year, drained canned fruits can be used instead. The flavour of the fruit will improve if made 4–5 days in advance and kept in the refrigerator.

Ingredients

Quantity Ingredient
1/2 cup sugar
1 cup water
1/4 cup vinegar
1 stick cinnamon
1/2 teaspoon whole cloves
8 whole allspice
4 large peaches
4 apricots
4 large red plums
2 unpeeled oranges, sliced

Method

  1. Put the sugar, water, vinegar, cinnamon, cloves and allspice in a heavy-based saucepan and place over a gentle heat until the sugar dissolves. Bring to the boil and simmer for 5 minutes.
  2. Pour enough boiling water over the peaches in a bowl to cover, leave to stand for 3 minutes. Drain and remove the skins. If the peaches are large, halve them and remove the stones. Carefully lower all the fruit into the syrup, return to the heat and cook gently for 10–12 minutes. Remove the plum skins, if desired. Spoon the fruit into a bowl and pour over the hot syrup. Leave to macerate for several hours before serving. Remove the spices if liked.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again