poached fruit in passionfruit syrup

  • 2 cups (500ml) passionfruit pulp+
  • 1 cup (220g) caster (superfine) sugar 
  • 1 cup (250ml) dessert wine++ 
  • 1 cup (250ml) water 
  • 3 peaches, halved and stones removed 
  • 3 nectarines, halved and stones removed 
  • yoghurt, to serve
  1. Place the passionfruit pulp, sugar, wine and water in a medium saucepan over medium heat and stir until sugar is dissolved. Bring to the boil, reduce the heat to low and simmer for 15 minutes. Add peaches and nectarines. Cut a piece of non-stick baking paper in a circle to fit the pan and cover the fruit. Cook for 5 minutes or until fruit is just tender. Cool and serve with yoghurt. Serves 4.

+ Nine passionfruit yield about one cup of pulp.

++ You can use any type of dessert wine, such as muscat or Sauternes.

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