Ingredients:
1 1/4 cup sugar3 star anise1 plump vanilla bean, split in half lengthwise2 2-inch long pieces lemon zest (peeled with a vegetable peeler), preferably Meyer lemons3 firm Bosc pears1 firm tart apple8 dried Turkish apricots, cut in half4 dried figs, quarteredPomegranate arils for color
Method:
Fill a medium saucepan with 5 cups water. Add the sugar, star anise, vanilla bean and lemon zest. Bring to a boil, and cook until all the sugar is dissolved. Then shut off the heat. Meanwhile, peel and core pears and apple. Slice thinly lengthwise and place in a large heatproof bowl.
Add apricots and figs. Pour hot sugar syrup on top, making sure all the fruit is covered. Cover bowl with plastic wrap; poke a few holes in plastic. Chill overnight in refrigerator.The next morning, using a slotted spoon ladle fruit into a serving bowl and serve.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
