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Poached Fruit

Frutta in Sciroppo

Macedonia, is the traditional "fruit cocktail" of Italy, usually offered as dessert and served with gelato. I prefer to serve gelato with this versatile poached fresh fruit sauce. I love it over Mom's Velvety Custard, too. This is the perfect summertime dessert and everything can be made a day or two in advance. Saving time? Use 1 1/2 cups of mixed dried fruits in place of fresh.


3/4 cup sugar

3/4 cup dry white wine such as Chardonnay, Pinot Grigio, or Apiane

2 yellow or white peaches, washed, cut in half, pitted and sliced 1/4 inch thick

2 nectarines, washed, cut in half, pitted, and sliced 1/4 inch thick

8 Bing cherries on stems



Pistachio ice cream
8 whole cherries on stems
Mint sprigs for garnish

Combine the sugar and wine in a 1-quart saucepan over medium heat. Cook, stirring, until the mixture begins to thicken slightly. Stir in the peaches and nectarines and cook for 2 or 3 minutes or just until the fruits begin to soften. Do not allow them to get mushy. If using dried frits, cook about 5 minutes or just until they soften.

Transfer the fruit with the syrup to a bowl. Cover and refrigerate at least 1 hour.

Spoon the fruit with some of the syrup into each of 4 dessert bowls or goblets and top with a scoop of pistachio ice cream. Garnish each dish with 2 cherries and a mint sprig.

To use with custard, unmold each custard onto individual serving dishes and spoon some of the fruit on top and around the custard.

Garnish with 2 cherries on each dish and a mint sprig.

This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.


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