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Tea Poached Fruit Dessert Recipe – SORTED

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By Paul
· Updated recently · — min read · Leave a comment

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Tea Poached Fruit Dessert Recipe – SORTED

This dessert looks and sounds impressive, but it’s really simple. To go with the selection of british poached fruit we make a simple sabayon, which is similar to a custard but much easier to make! Any leftover fruit is awesome with natural yoghurt for breakfast.

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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20 responses to “Tea Poached Fruit Dessert Recipe – SORTED”

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  1. Louisa Twiss-Lewis

    I think the icecream idea is the best. Can you show use more to do with topping for icecream?

    Reply
  2. Lynne Bass

    Is there any reason this video is not showing up on your channel page? At least not for me :/

    Reply
  3. audria choudhury

    I kinda miss the old setup sometimes…the S intro, the music

    Reply
  4. TubaBuddha

    Rather thought that Berry would have drunk the platter dry.

    Reply
  5. decayinghearts

    I made this the other night with out the plums and replacing the red current jelly with honey and fruit tea bags with lemon and ginger tea bags and it was fantastic!

    Reply
  6. spikecellwarrior1

    what do you mean by sorted at the end?

    Reply
  7. ItsBlossomDiamond

    Tried this and it tasted absolutely delicious! I added Grand Marnier instead of the wine. I thought it just gives it that wee bit extra taste. 

    Reply
  8. Sarah Barlow

    Barrys reaction to getting to use the blow torch is priceless! :)

    Reply
  9. Rasiel Mae Mulig

    love this!

    Reply
  10. julzdh

    Or Amaretto for the sabayon ! But cut back on the sugar, otherwise it will be too sweet ;)

    Reply
  11. Sunny Kim

    Looks good

    Reply
  12. Charlotte Fowler

    @Dracula Tod because its quite a pale colour so in the glass it's concentrated in colour and looks red but Ben only used a small amount so the colour didn't show up

    Reply
  13. Charlotte Fowler

    @Joe Schueller maybe they filmed it earlier and then never released it?

    Reply
  14. Allorgo

    Just made this and it came out perfect. I didnt have any sort of wine on hand so I used amaretto insteadn I had to stop myself from eating the whole pot.

    Reply
  15. Haylee McGregor

    It would be dandy if y'all did a zepoli recipe

    Reply
  16. Joanna Han

    PLEASE MAKE BAKLAVA 

    Reply
  17. Winston Lee (Theballer123)

    does the process of creating the sabayon burn off all the alcohol? 

    Reply
  18. Alexander Hömme

    How can you get the sauce thick when you do not have a glas bowl?

    Reply
  19. MonotoneMaddie

    This looks delicious! Any suggestions for a vegan substitute for the sauce?

    Reply
  20. Steph V

    +SORTED Food I have a question. I'm allergic to fruit from trees when raw. When they're cooked in extreme heat or frozen, it kills the enzyme I'm allergic to. So basically I can't eat an apple from a tree, but I can have apple pie. Would poaching have the same affect as if it were baked? I really want to try this recipe, but I'm not familiar with the poaching process. Thanks for the help!

    Reply