Poached Strawberries, Peaches, and Mango over Crushed Ice
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 178 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 13 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 2 grams
- Protein
- 1 grams
- Sugar
- 42 grams
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 178 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 13 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 2 grams
- Protein
- 1 grams
- Sugar
- 42 grams
Ingredients
1 vanilla bean or 1/2 teaspoon pure vanilla extract
2 cups white grape juice
1 star anise pod
1 cinnamon stick
Zest of 1/2 large orange
1 cup (8 ounces) frozen strawberries, thawed and drained
1 cup (6 ounces) frozen mango, thawed and drained
1 cup (4 ounces) frozen peaches, thawed and drained
4 cups crushed ice
Directions
- Using a paring knife, scrape the seeds from the vanilla bean and place in a large saucepan. Add the empty vanilla pod, grape juice, star anise, cinnamon stick, and orange zest. Bring the mixture to a simmer over medium-high heat and cook for 5 minutes. Add the strawberries, mango, and peaches. Simmer for 5 minutes. Remove the pan from the heat and allow the fruit to cool completely in the syrup, about 1 hour (can be made 1 day in advance and refrigerated).
- To serve, remove the vanilla pod, star anise, and cinnamon stick from the syrup and discard. Mound the shaved ice in 4 small bowls and drizzle with the syrup. Spoon the fruit on top and serve.
