Oolong Tea Poached Fruit
The first time I poached fruit was during the final stretch of my Dietetics degree in the frigid winter of Wisconsin. My Food Science 301 classmates and I were tasked with transforming out-of-season, rock-hard pears into something edible. Though I can't recall the exact scientific lesson behind it, I remember my skepticism vividly. Until then, I had only enjoyed fruit fresh or in desserts like pies and cobblers. The idea of stewing it in water with white wine, rosemary, and sugar seemed bizarre. But the result? Tender, comforting, and unexpectedly bright.
When crafting this recipe, I wanted to balance the natural sweetness of fruit with a contrasting flavor. Oolong tea, with its astringent and slightly savory qualities, was the perfect choice.
Selecting the right fruit is crucial. Avoid overly ripe fruit, which can fall apart, leaving you with a loose compote. The sugar in this recipe can be tweaked. It depends on the sweetness of your fruit and what you're pairing it with. If serving over a sugary custard, you may not need extra sugar. But if spooning over tart yogurt, a bit of sugar will enhance the flavors.
INGREDIENTS
2 c water
1 Tbsp oolong tea, rinsed
1 ½ - 2 c quartered seasonal fruit of choice (see NOTE)
3 Tbsp sugar
DIRECTIONS
Bring the tea and sugar to a simmer and add the fruit.
Add all the ingredients to a small saucepan and bring to a gentle simmer over medium heat. Reduce the heat if necessary and continue to simmer for about 15 minutes. The fruit should be soft but not mushy.
I like to use the fruit while it is still warm but if you have leftovers it will keep for about 1 week in a sealed container in the fridge.
Yield: ~ 1 ½ - 2 c
NOTE
Ideal fruits to use include strawberries, peaches, pears, Fuyu persimmons, nectarines and apples.