This is a recipe I have from an old “Live Longer Reader’s Digest” Cookbook. I have modified it (of course). It is really tasty and uses the excess apples and pears of the season. I will can some this year and see how that goes.
POACHED FRUIT IN GINGER SYRUP
2 C water
1/2 C sugar
1 strip orange zest 3″ long or more to taste
1 strip lemon zest 2″ long or to taste
1/4 C orange juice
1 stick cinnamon, cracked and tied in muslin cloth
1 Tbs. + 1 tsp. fresh ginger, minced
2 medium tart apples, peeled and cored and sliced (2 cups)
2 medium pears, peeled and cored and sliced (2 cups)
1/2 Cup raisins(both golden and dark)/dried apricots, diced
1 TBS lemon juice
1 tsp. grated lemon/orange peel
Thin strips lemon/orange zest for garnish
Serves 4-6
Combine water, sugar, orange and lemon zest, orange juice, cinnamon and ginger in a large saucepan. Boil and turn down to simmer for about 10-15 minutes.
Add apples and simmer for 3-5 minutes, add pears and simmer 3-5 minutes, add raisins and apricots, cook for 2-5 minutes, stir and take off heat and let cool for about 15 minutes.
Take the cinnamon in the muslin cloth out of the mixture. Drain the apples, pears, raisins and apricots and set aside. Take the syrup and zest and heat again until reduced to 1/2 Cup. Add 1 TBS lemon juice and extra zest if you want. Take off heat and let sit until room temp. Add to fruit and place enclosed container in fridge until cold, at least 2 hours. (I doubled the recipe this time and it was still wonderful!)
6 Comments
You have excess pears, too? I would be in heaven!
Lovely, simple, elegant recipe yet again, Scotia. I envy you your bounty!
OMG, I am delirious with all the apples, pears, apricots, plums, etc that are all over up here. I drive by some places in Olympia that apples/pears are just rotting on the ground. I have found out they are fair game and to just take them. I’ve made the Fresh Apple Cake, Apple Pie, Apple Chutney, this recipe, next I’m trying drchelo’s Mother’s Apple/Mango Chutney to finish off my bounty. I never knew how much fun canning could be! I did it when I was a kid with my mother, guess I blocked it out till I moved up here.
Oh gawd, I know that feeling! Just not with apples and ::drool:: pears.
omg, a good pear has the loveliest fragrance.
The dark red apple in the picture is a Macoun. It is really tasty and sweet and has a short season. Pears I use are anjou, bartlett, bosc, and another I can’t remember that starts with a c.
Yum! That recipe does look wonderful, Scotia. I remember when I went up to the two nephews’ weddings in Oregon (they both married in September, one in 2001, the second in 2005) that there seemed to be a fruit stand on every country road, and even along a couple of highways leading from Portland to Eastern Oregon. The Honey Crisp apples I tasted up there were nothing like the mealy, bland things we get down here.
Once I get started with preserving things – whether it’s making jams, pickling things, whatever, it’s hard to stop! I found myself running to the store at different times, to get more jars, more sugar, more fruit, more….whatever.
I think I can smell the chutney cooking, Scotia – doesn’t it smell wonderful?
Oh my, YES!! It is so wonderful. All those “condiments” we made out of “leftovers” are sooooo yummy. :dots:
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