Spiced Fruits in Syrup
Ingredients
- 2 pcMalus domestica Borkhausen (peeled and wedged)
- 2 pcPear (peeled and wedged)
- 150 gWhite sugar
- 500 mlMineral water
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcCinnamon stick
- 2 pcClove
- 1 pcVanilla bean (split)
Method
Fleshy, translucent fruits bathing in an amber syrup. The warm scent of cinnamon and cloves escapes the pan as the liquid simmers.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 4 to 5 days in the refrigerator, fully submerged in its syrup in an airtight container.
