Loquats poached in raspberry syrup with shortbread
“Loquats bring a sweet-sour tang to spring salads when enhanced with lemon juice or vinegar but also make delectable desserts.”
- 220g caster sugar
- 1 1/2 cups water
- 200g raspberries, pureed
- 2 strips lemon rind
- 16-24 loquats (depending on size), peeled
- Pouring cream, to serve
- Shortbread biscuits, to serve
The loquat takes its name from the Cantonese word lu-kwyit and it is a member of the apple and pear family. The sweet, mildly acidic orange fruit has been cultivated for more than 1000 years, originally in China and southern Japan where it is still popular candied and made into jelly.
Method
Combine sugar with water in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil and add raspberry puree and lemon rind.
Bring back to a simmer, add loquats and poach over low heat for 10-15 minutes, or until tender.
Remove from heat and cool loquats in syrup. Transfer loquats to a serving dish with a slotted spoon.
Return syrup to heat and simmer until slightly reduced and thickened. Cool.
Serve loquats with cream and biscuits, with a little syrup drizzled over.
Serves 4.
