Poached Jardalus

The other recipes in this section start with a foundation of these poached jardalus. Although they’re so sweet that you’d think they wouldn’t need any added sugar, the soaking and plumping process leaves them in need of a sweet boost. This makes all the difference in the eventual taste of the poached fruit.

Serve poached jardalus with crème caramel, crème anglaise, or sabayon, or try them with vanilla ice cream or yogurt and a wafer cookie.