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REC: Poached Fruit with White Chocolate Sauce. I couldn't find figs, so we only poached nectarines,

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Joined: Dec 14, 2005


Posted to Thread #14377 at 11:38 pm on Apr 8, 2009

and then added some fresh blackberries, uncooked.


From <i>Bien Cuisiner en 30 Minutes</i>, Reader's Digest, Belgium
Serves 4

3 oz. white chocolate
1 cup apple juice
1 tsp. sugar
2 Tbs. Cognac
8 small figs, or 4 large
2 large peaches or nectarines
2/3 cup Crème fraîche*
1 orange

Break up chocolate and place in a bowl over a small pot of simmering water, stirring until melted.

Pour apple juice into a saucepan. Add sugar and Cognac and bring to a boil. Lower heat.

Cut figs in half if small, or in quarters if large. Cut peaches in half and remove pits. Cut each half into four slices.

Add fruit to simmering juice and let poach until tender, about 4 minutes. If peels separate from peaches, remove them. Transfer fruit to serving bowls with a slotted spoon. Boil the poaching juice over high hear until reduced to a syrup, about 5 minutes.

Meanwhile, slowly whisk the Crème fraîche into the white chocolate until smooth. Turn off heat. Add 2 tablespoons of the poaching syrup to the sauce. Grate half the zest from the orange into the sauce. Pour sauce over fruit and serve.

*To make a substitute for Crème fraîche, mix equal amounts of sour cream and heavy cream.

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