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Easy Poached Fruit with Eggnog Sauce

Recipe by Barber's Dairy

4 stars


  • Ripe Peaches or Pears
  • 4 cups water
  • 3 cups white grape juice or apple juice
  • 3 tbsp chopped crystallized ginger
  • 1 small can pineapple rings well drained or fresh pineapple rings
  • 1 tsp rum extract or flavoring
  • 1 cup Barberís eggnog
  • 1 cup Barberís whipping cream whipped
  • Ground Cinnamon

Cooking Directions

  1. Heat water and juice together in large saucepan. Add in ginger and bring to a gentle boil.
  2. Meanwhile, peel fruit carefully with paring knife or vegetable peeler.
  3. Place fruit in hot liquid. Turn heat to low and simmer about 12-15 minutes. You want fruit to be tender but firm, not mushy. Check halfway through cooking time by inserting a small knife blade into one of the whole fruits to see if you need to adjust time.
  4. Remove fruit from pan using a slotted spoon. Set aside to cool.
  5. To make sauce: Whip 1 cup Barberís whipping cream until fluffy and creamy. Using a spatula fold this into the Barberís eggnog until well incorporated.
  6. To serve: Create a ďpoolĒ of sauce in bottom of dessert plates. Place cooled and drained poached pear or peach on top. Sprinkle over fruit and plate with ground cinnamon and serve.



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