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Port & Honey Poached Fruit · GF ()

Poaching dried fruit is a great way to satisfy your fruit cravings when spring’s fruits haven’t rolled in yet. But it’s not just a substitute for fresh, poached dried fruit has a wonderfully chewy texture all its own. Feel free to substitute other dried fruit in this recipe; remember bright, tart flavors (dried cherries and mango, for example) will be better poached in the white port, while deep, earthy flavors (like dates and figs) work best with the tawny.

Tawny Port Poached Figs
10 ounces tawny port
5 ounces good quality honey
optional: 1/2 a vanilla pod (perhaps one leftover from the Four Cheese Cheesecake?)
1/4 tsp kosher salt
5 ounces dried, black mission figs

White Port Poached Apricots
10 ounces white port
5 ounces good quality honey
optional: 1/2 a vanilla pod
1/4 tsp salt
5 ounces dried apricots

In one small pot, combine the tawny port, honey, vanilla bean if using, and the salt. In a separate small pot, combine the same set of ingredients for the white port poaching liquid.

Set both pots over medium heat and bring to a simmer, stirring occasionally until the honey dissolves.

Once the mixture begins to bubble and simmer, add the figs to the tawny port mixture and the apricots to the white port mixture. Let them poach at a very gentle simmer for 15-20 minutes.

Then shut off the heat, cover, and let them stand for one hour.

Serve them warm, over Four Cheese Cheesecake and with a Graham Crackers on the side, if you’d like to re-create my cheese plate.

To store, jar each mixture separately and refrigerate. The poached fruit will keep, refrigerated, for about a month. They fruits are delicious over plain vanilla ice cream, or even in place of fresh fruit in a custardy fruit tart

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