Summer has come to an end but the markets are still plentiful with ripe peaches, apricots and plums that make healthy and delicious low-calorie gluten-free and vegan desserts. This Poached Seasonal Fruit recipe is my swan song to all the juicy ripe stone fruits I have devoured during the past three months. Poached fruit is a colorful celebration of seasonal sweetness, and this elegant yet simple dessert guarantees rave reviews from family and friends. Serve it this weekend as a light gluten-free and vegan dessert for dinner or brunch. You'll be wishing you made more because you will craving leftovers! It is delicious alone or topped with Coconut Bliss ice cream, vanilla yogurt and of course, Hail Merry Blonde Macaroons and Vanilla Maple Almonds. Feed Your Body Royally- stone fruits are full of sweet flavor, antioxidants, vitamins, minerals and fiber. Plus, the organic coconut oil in the macaroons helps the body absorb and utilize the fat-soluble vitamins and antioxidants so you feel great!
8 fresh apricots, small peaches or nectarines, halved
1 cup water
1 cup sweet white wine
1/2 cup sugar (or favorite sweetener)
1 vanilla bean, split
2 tablespoons Grand Mariner or brandy
1 tablespoon chopped crystallized ginger
2 Hail Merry Blonde macaroons, crumbled
2 cups vanilla yogurt
- Combine water, wine, sugar and vanilla in a large skillet over medium high heat. Bring to a boil, reduce heat, and then stir at a simmer until sugar has dissolved, about 5 minutes.
- Add fruit, pith side down, and allow syrup to return to a simmer, then reduce heat to a very gentle simmer. Cook 4 minutes and then carefully turn fruit over. Cook another minute or until fruit is tender. Remove fruit with a slotted spoon to a serving dish.
- Boil syrup for 5 minutes until thick. Cool for 2 minutes and then add Grand Mariner. Pour syrup over apricots.
- Sprinkle poached fruit with ginger and crumbled macaroons. Serve with vanilla yogurt (and of course, more cookies).
Use 12 fresh plums, halved. Change syrup to the following:
1 1/2 cups water
1 cup port
1/2 cup sugar
1/2 vanilla bean, split
2 cardamom pods
2 tablespoons brandy