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Vanilla Poached Fruit
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5 from 1 vote

Vanilla Poached Fruit

If the stones from the peaches, apricots and cherries are difficult to remove when the fruit is raw, just leave in and cook - the stones will most likely fall away during the cooking process. Just be careful to remove the stones from the cooking liquid prior to serving
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: British
Servings: 4


  • 2 Ripe pears
  • 2 Ripe peaches
  • 2 Ripe apricots
  • 8 Cherries
  • 500 ml Water
  • 6 teaspoon White sugar
  • 1 Vanilla pod
  • 2 Strips lemon zest
  • Squeeze lemon juice


  • Put the water, sugar, lemon peel and lemon juice into a medium saucepan
  • Split the vanilla pod horizontally and add to the pan. Place over a moderate heat to dissolve the sugar and heat until just simmering
  • Peel the pears, cut in half and carefully remove the cores. Add to the pan and let cook for 10 minutes
  • Cut the peaches and apricots in half and remove the stone if it will come away from the flesh easily. Add to the pan and cook for 5 minutes
  • Halve the cherries (leaving the stems intact), add to the pan and cook for 2 minutes
  • Take the pan off the heat and leave to cool completely
  • Remove any stones from the cooking liquid if necessary. Remove the vanilla pod, scraping any seeds back into the pan. If desired, remove the skins from the peaches and apricots - they will just slip off
  • Chill until required - remove from the refrigerator 30 minutes prior to serving.
  • Keeps, refrigerated, for up to 5 days