Meat Free Monday


Photograph: Franck Allais and Ed Johns for the Guardian


Thinking of a recipe to share with you today, I found myself in the mood for a healthy desert and came across Angela Hartnett’s Poached Winter Fruits, which seemed to fit my mood perfectly.



Poached Winter Fruits in Lemon Sauce

Serves 6

4 pears, cut into quarters and cored
10 dried prunes
10 dried apricots
100ml honey
200ml water
1 cinnamon stick
2 cloves
1 lemon, rind and juice
A tub of low-fat creme fraiche or fromage frais

1. Bring the honey and water to the boil until the honey has dissolved, then add the cinnamon stick, cloves, and lemon rind. Cut the lemon in half and squeeze all the juice into the sauce.

2. Submerge the pieces of fruit in the lemony sauce, then bring to the boil for about 15 minutes until the fruit is lightly poached. If there’s not enough sauce to cover all the fruit, add a touch more water.

3. Serve straight away with a dollop of creme fraiche or fromage frais.