Poached Fruit In Ginger Syrup
|Water||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange zest strip||3 Inch (Colored Part Of The Rind,1 Strip)|
|Lemon rind strip||2 Inch (1 Strip)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Cinnamon stick||1 , cracked|
|Minced ginger/1 teaspoon ground ginger||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Granny smith apples/Mcintosh apples||2 Medium, peeled, cored, and thinly sliced|
|Bosc pears/Anjou pear||2 Medium, peeled, cored and thinly sliced|
|Raisins/Diced dried apricots||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Grated lemon zest/Orange zest||1 Teaspoon|
1 ln a large stainless steel or enameled saucepan, bring the water, sugar, orange zest, lemon zest, orange juice, cinnamon stick, and ginger to a boil over moderately high heat.
Lower the heat and simmer for 10 minutes.
2 Add the apples to the liquid and simmer for 3 minutes.
Add the pears and simmer 2 to 3 minutes more or until just tender.
Stir in the raisins and let the mixture cool.
3 Pourthe syrup through a sieve into a small bowl and discard the cinnamon sticks and strips of zest.
Transfer the fruit to a serving dish.
Return the syrup to the saucepan and cook over moderate heat for 5 minutes or until reduced to 1/2 cup.
Add the lemon juice and rind and pour the syrup over the fruit.
Chill, covered, for 2 hours or overnight.
Spoon into dishes and garnish with strips of zest if desired.