| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food5 |
4 |
servings |
INGREDIENTS
| 4 |
|
Peaches; stoned and sliced |
|
|
; into 8 |
| 4 |
|
Apricots; stoned and |
|
|
; quartered |
| 4 |
|
Figs; quartered |
| 100 |
g |
Caster sugar |
| 3 |
dr |
Vanilla essence |
| 50 |
g |
Butter; unsalted |
| 200 |
g |
Creme fraiche |
INSTRUCTIONS
Bring a saucepan of water to the boil. Add all the fruit and blanch for 1-2
minutes. Drain, reserving both the fruit and the liquid.
Cool the fruit and then remove the skins. Place 150ml of the reserved fruit
liquid in a saucepan and add the caster sugar and vanilla essence. Heat
gently to dissolve the sugar, then bring to the boil. Boil for 3 minutes
until syrupy.
Melt the butter in a large frying pan, add the peaches and apricots and
saute for 30 seconds. Add the figs and saute for another 30 seconds. Add
the syrup and bring to the boil.
Serve immediately, with the creme fraiche spooned over the fruit.
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