Poached summer fruits
Poached stone fruits – apricots, peaches, nectarines or a mixture of fresh summer berries
Poaching liquid
1 cup water
¼ cup caster sugar
1 small cinnamon stick or 2 cardamom pods
½ vanilla bean, split and seeds scraped
*optional 2 tablespoons Grand Marnier or juice and zest of ½ orange
For the fruits, combine the sugar, 1 cup water, cinnamon and the remaining vanilla bean and seeds in a saucepan. Stir over a medium heat until sugar is dissolved.
Cut the fruit into wedges and add to the syrup.
Bring to a boil, then cover and simmer for about 20 minutes, stirring occasionally, until the fruit is tender.
Remove fruit from liquid using a slotted spoon and set aside to cool.
Continue to simmer sauce until syrupy, about 30 minutes. Discard vanilla pod and cinnamon stick.
Serving
Turn out the panna cotta and top with poached summer fruits and some of the poaching syrup
Poaching liquid
1 cup water
¼ cup caster sugar
1 small cinnamon stick or 2 cardamom pods
½ vanilla bean, split and seeds scraped
*optional 2 tablespoons Grand Marnier or juice and zest of ½ orange
For the fruits, combine the sugar, 1 cup water, cinnamon and the remaining vanilla bean and seeds in a saucepan. Stir over a medium heat until sugar is dissolved.
Cut the fruit into wedges and add to the syrup.
Bring to a boil, then cover and simmer for about 20 minutes, stirring occasionally, until the fruit is tender.
Remove fruit from liquid using a slotted spoon and set aside to cool.
Continue to simmer sauce until syrupy, about 30 minutes. Discard vanilla pod and cinnamon stick.
Serving
Turn out the panna cotta and top with poached summer fruits and some of the poaching syrup