Glazed fruit - country living
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 1½ | cup | Sugar |
| Peel from 1 lemon | ||
| Peel from 1 orange | ||
| 12 | Whole cloves | |
| 8 | Black peppercorns | |
| 1 | Vanilla bean | |
| ¼ | teaspoon | Ground nutmeg |
| 2 | Bosc pears | |
| 2 | Red Bartlett pears | |
| 2 | Fuji apples | |
| 2 | Granny Smith apples | |
| 4 | Clementines, peeled | |
| 2 | Blood oranges, peeled | |
| 1 | pounds | Seedless green grapes |
| 1 | pounds | Seedless red grapes |
| 6 | Fresh or dried figs | |
| 6 | Fresh or candied kumquats | |
Directions
1. In 4-quart saucepan, heat water and sugar to boiling over high heat, stirring occasionally until sugar dissolves. Cut lemon and orange peels into strips and add to sugar mixture, or syrup, along with cloves, peppercorns, vanilla bean, and nutmeg. Return syrup to boiling; reduce heat to low.
2. Core pears and apples through bottom end, leaving stems intact.
With channel knife or sharp paring knife, remove 1/16 inch-wide strips of skin from pears and apples to form stripe or spiral patterns, if desired. Place pears in sugar syrup and poach 12 to 15 minutes, or until just tender. Time will vary depending upon ripeness of fruit. With slotted spoon, transfer pears to platter. Poach apples in sugar syrup 8 to 10 minutes; remove and set aside with pears.
3. Pour syrup into a 10-inch skillet and heat to boiling over high heat. Boil syrup to reduce to 1 C-about 40 minutes.
4. Brush or spoon reduced syrup over pears, apples, clementines, blood oranges, grapes, figs, and kumquats until coated. Place fruit on platter around turkey.
5. Remove fruit to another platter before carving turkey. With sharp knife, quarter pears, apples, clementines, and blood oranges; halve figs and kumquats. With scissors, snip grapes into small bundles.
Serve with turkey.
Country Living/November/1994 Scanned & edited by Di Pahl & <gg>