Winter fruit salad with winter savory

Winter fruit salad with winter savory

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
10 mins

Winter savory is one of the lesser known herbs, but at a time of year when fresh produce is mainly cabbage and root vegetables it makes sense to add as many flavours as you possibly can. It has a beautifully pungent aroma but the flavour diminishes when cooked, which is why the light simmer here is the best method to help retain some of its taste.

Ingredients

Quantity Ingredient
25g butter
2 tablespoons runny honey
2 sprigs winter savory, leaves only
A pinch cinnamon
4 pears, cored and sliced
4 braeburn apples, cored and cubed
50g black seedless grapes, halved
50g red grapes, halved
1 pomegranate, seeds only
3 tablespoons grand marnier

Method

  1. Put the butter, honey, winter savory and cinnamon in a large saucepan over a medium heat. Once everything has melted together, add the pears, apples, grapes and pomegranate seeds and make sure all the fruit is well coated in the syrup.
  2. Add the Grand Marnier and let everything simmer for 5–7 minutes more – you want the fruit to still have a bit of crunch. Serve warm or allow to cool, but either way this goes well with a good-quality vanilla ice cream.

Substitute the winter savory with...

  • Rosemary, hibiscus or lemon thyme.
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