Winter Fruit in Champagne Syrup
Jan-03-2015

Quince, Asian pear, apples, are winter's finest fruits. You can also substitute whatever looks fresh and seasonal at your local market. Consider adding a dollop of sour cream or cr�me fra�che to complement the sweetness of the fruit and syrup.

Prep: 15 minutes
Cook: 15 minutes
Stand: 30 minutes
Chill: 30 minutes to 2 hours.

Yield: 4 servings

Winter Fruit in Champagne Syrup Ingredients:
2/3 cup sugar
2 cups Champagne or dry white wine
1 cup water
3 strips lemon peel, pith removed
2 tablespoons fresh lemon juice
4 whole cloves
1 (3-inch) cinnamon stick
4 Asian pears or quinces (or a mix), peeled and sliced thick (about 1 1/2 pounds)
1 pint frozen berries of your choice (about 2 2/3 cups) thawed
Optional Garnishes: sour cream and/or mint sprigs

Directions:

1. Combine ingredients through cinnamon in a large saucepan over medium heat; bring to a boil. Reduce heat, and simmer, stirring often, 6 minutes or until sugar dissolves. Add Asian pears or quinces, bring back to a simmer, and remove from heat. Let stand 30 minutes or until cool.

2. Using a slotted spoon, transfer fruit to 4 serving bowls. Cook remaining syrup 8 minutes or until thickened; cool. Strain over pear /quince mix, and chill at least 30 minutes. Add berries. Garnish, if desired.

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Posted by Ken at 12:00 AM - Link to this entry  |  Share this entry  |  Print