Ale-Poached Summer Fruit
Ready in: 30 to 60 mins
Ingredients:1 vanilla pod
500ml bottle of Badger Blandford Flyer Ale
200g caster sugar
1 ball of stem ginger, finely chopped
3 tbsp syrup from the stem ginger
2 nectarines, halved and stoned (preferably slightly under ripe)
4 apricots, halved and stoned (preferably slightly under ripe)
Whipped or ice cream, to serve (optional)
- Split the vanilla pod, scrape the seeds into a large saucepan and add the ale, caster sugar, chopped stem ginger and syrup from from the stem ginger jar. Bring gently to the boil, stirring, to dissolve the sugar.
- Reduce the heat and add the nectarines and apricots. Poach gently, turning the fruit until tender (up to 20 minutes).
- Remove the fruit, reduce the syrup by increasing the heat to a boil and serve the nectarines and apricots drizzled in syrup with whipped or ice cream.