Spiced Fruits in Syrup

Fleshy, translucent fruits bathing in an amber syrup. The warm scent of cinnamon and cloves escapes the pan as the liquid simmers.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 252
• Protein: 1 g
• Carbs: 59 g
• Fat: 1 g

Ingredients

• 2 piece Malus domestica Borkhausen ( peeled and wedged )
• 2 piece Pear ( peeled and wedged )
• 150 g White sugar
• 500 ml Mineral water
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Cinnamon stick
• 2 piece Clove
• 1 piece Vanilla bean ( split )

Instructions

1. Starting the syrup

   In a saucepan, mix the mineral water and white sugar. Add the cinnamon stick, cloves, and the split vanilla bean. Bring to a boil to dissolve the sugar.

2. Preparing the fruits

   Peel the apples and pears. Cut them into even wedges and remove the core. Immediately drizzle with the juice of one lemon to prevent browning.

3. Poaching

   Submerge the fruits in the simmering syrup. Maintain a gentle simmer. The fruits should become tender and a knife tip should sink in without resistance, while they still hold their shape.

4. Final infusion

   Remove from heat. Let the fruits cool directly in the syrup so they soak up the spice aromas. The syrup should lightly coat the fruits.

Chef's tips

• Don't throw away the leftover syrup; it's excellent for soaking a cake or sweetening tea.
• If the fruits are very ripe, reduce the cooking time to prevent them from turning into mush.

Storage

Keep for 4 to 5 days in the refrigerator, fully submerged in its syrup in an airtight container.