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Poached Fruit over Custard

Why wonder what's for dessert? Poached fruits are always good and perfect over Mom's custard (see recipe box) or gelato. Saving time: use dried fruits in place of fresh and make ahead

Serves 4


4 apricots, washed, pitted and sliced

2 yellow or white peaches, washed, pitted and sliced

2 nectarines, washed, pitted and sliced

4 dried figs, stems removed, sliced

1/3 cup sugar

1 cup orange juice

1/2 cup white wine

2 tablespoons fresh minced mint


Place all the fruits in a quart saucepan, Sprinkle the sugar over the fruit, add the orange juice and white wine and bring to a simmer. Cook gently uncovered until the apricots begin to soften, but are not mushy, about 5 minutes. Remove the saucepan from the heat and transfer the fruit and their juices to a bowl. Stir in the mint. Cover and refrigerate at least 2 hours before serving.

Serve the fruit with some of its juices in each of 4 dessert bowls or goblets or serve on top of pistachio ice cream.

To use with the custard, un-mold the custard onto individual serving dishes and spoon some of the fruit on top and around the custard.


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