In addition to grilled fruit, I've recently unearthed poached fruit. Let me rectify that sentence, I'm afraid the way it's worded is slightly hyperbolic. I mean: I have only poached one type of fruit so far.
Yesterday, I tried poached pears. I was pleasantly surprised by the sweet and spicy flavors and the way the natural flavor of the pear was enhanced.
I poached the pears for about 35 minutes in a broth of 1/2 cup of honey, the zest and juice of half a lemon and an orange, a 1/4 cup of sugar, 2 cups of water, a few dashes of cinnamon and a star anise.
Things that worked well for the dish:
- That sweet bite that lemon zest adds to the fruit
- How much softer the fruit was post-poach
- The added depth of earthiness of the star anise
- I think the dish would have benefited from a bit of crunch, another texture