Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty Level: Intermediate
- ½ cup Sugar
- ½ cup Honey
- 1 Lemon, juiced
- 2 cups Water or Juice
- 1 cup dry or off dry White or Rose Wine (juice can be substituted)
- 2 Cinnamon Sticks
- 6 Whole Star Anise
- 2 Bay Leaves
- 4-6 Apples, Pears or Quince (2-3 lbs); peeled and quartered
- ½ cup Dried Plums, Apricots, or Cranberries
- Serve With Buholzer Brothers Muenster Cheese
- Cooking figs, quince, pears, and apples with spices such as cinnamon and star anise creates both a sweet and savory profile that coaxes out both complementary and contrasting flavors in the cheese.
- Place the first nine ingredients into pot and bring to a boil. When sugar has dissolved reduce heat and add fruit. Cover and simmer, removing fruit with a slotted spoon as it softens.*
- Arrange the fruit in a glass bowl. Once all the fruit has been removed bring the poaching liquid to a boil and reduce it by half (5 to 10 minutes). Taste; if necessary add more lemon juice to balance flavor.
- Strain the syrup and carefully ladle over the poached fruit. Serve warm or cooled with Muenster Cheese. The fruit will keep in the refrigerator for about one week.
- *The fruit should be tender but not mushy. Cooking times vary: 10 to 15 minutes for dried fruit, 20 to 30 minutes for pears, 30 to 45 for apples and one hour for quince.