Ian Snell's Note:
Light and full of wonderful complex flavours, this dish was a hit on a regional TV cooking show I used to appear on here in OZ some years ago. You can use any ripe local fruits that are available to make this dish more relavent to your particular area. The addition of cinnamon sticks to the heated wine adds a magic touch on those cooler evenings.
My Private Note
Units: US | Metric
- 1Add fruit to a casserole dish.
- 2Sprinkle brown sugar all over.
- 3Add dollops of butter, and splash well with white wine of your choice.
- 4Place in pre-heated oven and bake for 8-10 minutes.
- 5Heavier containers and larger quantities will take longer.
- 6Meanwhile, combine butter and brown sugar and then crumble over fruit.
- 7Bake for another 6-8 minutes until caramelising begins.
- 8Serve as soon as top caramelises.
- 9Serve with double whipped cream or custard- you can of course also sprinkle a few almond slivers or pine nuts over each serving as you choose.
- 10HINT: Add a few cinnamon sticks for a great change in flavour – remove before serving.
- 11You can add the cinnamon sticks to the wine and heat gently for 15-20 minutes to infuse the wine with the cinnamon flavour before pouring over the fruit.
Browse Our Top Bar Cookie Recipes
Nutritional Facts for Poached Autumn Fruits
Serving Size: 1 (38 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 113.5
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 3.6 g
- Cholesterol 15.2 mg
- Sodium 45.7 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 0.0 g
- Sugars 7.0 g
- Protein 0.0 g