As I look back on 2012 I realised it was a pretty hectic 12 months. A baby to get used to and everything that goes with that, setting up a home away from home in Stockholm (and we haven't finished yet), teaching yoga and dabbling in some short courses to keep my creative pursuits alive. All very rewarding in different ways.
There is something about early January that is significant of expectant change. I did feel a rush of excitement about the start of a new year, new beginnings, new places to visit, and my growing list of unfinished projects. I have a few resolutions of my own, tons of new recipes to try, a mandate to experiment more with the camera and to write significant prose worthy of your attention. And of course the travel schedule for the year warrants some planning, "oh the places you'll go!" to quote Dr Seuss.
Otherwise it's a wonderful time to be here in Abu Dhabi contemplating 2013 whilst enjoying the coziness of cooler temperatures. And feeling blessed for the abundance in local produce at my Green Grocer, strawberries, tomatoes, capsicums, baby spinach, herbs, herbs, herbs. Tis the season for fruition! Simple pleasures are the most fun don't you think.
So let's celebrate the new year with some easy poached fruit. Delightfully simple to prepare and incredibly satisfying. I have made this on numerous occasions, courtesy of Kathryn who thankfully was also on breakfast duty for the first morning of our weekend yoga retreat many years ago. It was a fine breakfast of porridge and poached fruit we shared on that cold morning. It's best to plan ahead and make it the night before as it does taste better in the morning. You can also adjust down the number of cloves and cardamon pods, I prefer my fruit heavy on the spices.
2 small pears
1 cinnamon quill
10 cardamon pods
Wash and peel the apples and pears. Then cut into large pieces carefully removing the core for eg with my pears I cut in two. And place in a medium size saucepan. Cut the oranges in half across the middle and squeeze out the juice, add the juice to the pan. Fill the pan with enough water to comfortably cover the fruit. Throw in the cinnamon, cloves and cardamon and bring to the boil. Then reduce to a gentle simmer and cook for about 1 hour. If the water reduces too quickly, cover the saucepan with a lid. The fruit is ready when you are able to easily slice through a piece with a knife. Leave to cool overnight or once cool stick it in the fridge until you are ready to serve. Before serving remove the cinnamon, cloves and cardamon. It also doubles as a lovely end to a meal, served simply or with a dollop of yoghurt.