I love poached fruit, in wine, with saffron, in other flavorful bases. And with herbs, and spices. Yes herbs, and spices. When I lived in The Netherlands, i learned how seriously they take pear season, for the simple delight of stewed pears, stoofpeertjes, stoofperen.
And so, I had to make a version with zobo. To which I also added some leftover fruit at the end :). I couldn’t resist!
Delicious on its own, with creamy bases from icecream to rice pudding, on porridge – I even chopped some up to add to my zobo pepper sauce. So so good!
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