Name: Warm Pomegranate Sangria with Poached Fruit and Honey Ice Cream
Yield: Serves 6
Cuisine: Australia
Ingredients: 125 ml (4 fl oz) freshly squeezed orange juice; 30 ml (1 fl oz) brandy; 750 ml (26 fl oz) red wine; 125 ml (4 fl oz) pomegranate juice; 250 ml (9 fl oz) sugar syrup; 1 orange, washed and sliced; ½ granny smith apple, washed and sliced; 1 small pear, washed and sliced; 12 dried wild baby figs; 5 egg yolks from 55 g (2 oz) eggs; 150 g (5½ oz) puff pastry; 6 dried apricots; 50 g (1¾ oz) honey; pure icing (confectioners’) sugar, for dusting; 250 ml (9 fl oz) milk; leaves from 1 lemon thyme sprig, to garnish; 2 poached honey pears, cored and each sliced into 6 wedges, to serve; 1 small poached quince, cored and sliced into 6 wedges, to serve; 50 g (1¾ oz) caster (superfine) sugar; 150 ml (5 fl oz) thick (double/heavy) cream

Preparation info

Serves
6

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Sangria

1 orange, washed and sliced
1 small pear, washed and sliced
½ granny smith apple, washed and sliced

Method

First make the sangria. Tie the sliced orange, pear and apple in a square of muslin (cheesecloth) to make a bag. Heat the remaining ingredients, except the figs and apricots, in a saucepan, then add the muslin bag and simmer over a medium-low heat for 30 minutes. Remove from the heat and allow to sit for 3-4 hours so the fruit flavours infuse. Remove the bag and strain the sang