This recipe is best made with fresh fruit such as whole apricots, peaches, plums (leave the skins on and slip off when cooked) and tamarillos, peeled but leave the stalk on.
Alternatively, you can use dried fruit such as prunes, apricots, muscat raisins, pears and figs.
Spiced Poached Fruits
Sugar syrup: 1 cup castor sugar, 2 cups of water
Dissolve sugar in water and bring to the boil. Reduce to a simmer before adding fruit and spices.
1 stick cinnamon
3-4 cardamon pods
Cook fruit until done but not falling apart. Serve warm or cold with cream or icecream.
Can add brandy or liqueur to the fruit.