how to

Soak it up

Poaching fruit in alcohol is a fabulous way to take flavours up a level. The bonus is that youre left with the poaching liquid afterwards.

Poaching fruit in alcohol is a fabulous way to take flavours up a level. The bonus is that youre left with the poaching liquid afterwards: to imbibe as is, pour over your ice cream, or drizzle over a pound cake for a moisture-filled taste sensation.

Pears in Cointreau

These pears can be kept in the fridge and are excellent on a cheeseboard in place of fruit paste. They can be used in cooking in any recipe that calls for pears for example in a cake or served warm with the liquid over ice cream. You could also serve with with runny or whipped cream for an easy dessert, or for a decadent celebratory breakfast served up with homemade muesli.

4 pears, cores removed (skin is optional)

cup water

cup Cointreau

1 cinnamon stick

45 cloves

2 tablespoon brown sugar

Place all ingredients in a saucepan, and gently increase heat until its up to a gentle simmer.

Poach the fruit for about 15 minutes. Remove the pears with a slotted spoon, and set aside.

Increase the heat of the liquid and allow to reduce about 15 minutes.

Apricots and Figs in Brandy

These wonderfully infused dried fruits are gorgeous served over a New York-style cheesecake, or a vanilla panna cotta, with ice cream or alongside a chocolate cake with a little whipped cream.

cup brown sugar

cup water

cup brandy

1 tablespoon honey

250 grams dried figs and dried apricots

Stir sugar, water, brandy and honey together in a saucepan. Add figs and sultanas, and bring to the boil.

Reduce heat to a simmer, and then allow to cool in the syrup. Leave overnight, then serve as desired.

By Delaney Mes.

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