muscat poached fruits & honey cake ice-cream

Muscat poached fruits with honey cake ice-cream

Delicious fruits are lightly poached is a spiced sweet wine syrup, and served with an easy no-churn honey cake ice-cream
Course Dessert
Cuisine European, jewish
Servings 6
Author Helen


For the honey cake ice-cream

  • 2 400ml cans coconut milk
  • 225 g honey cake (8 oz)
  • 50 g icing sugar (½ cup)
  • 2 tbsp Herzog orange muscat (optional, or use similar sweet wine or liqueur)
  • tbsp honey + extra for drizzling

For the poached fruits

  • 4 peaches (ripe but firm)
  • 2 apples
  • 200 ml water (scant 1 cup)
  • 100 g sugar (½ cup)
  • 4 tbsp honey
  • 300 ml Herzog orange muscat (or similar dessert wine) (1⅓ cups)
  • 1 cinnamon stick
  • 1 star anise


To make the ice-cream

  • Put the cans of coconut milk in the fridge to chill. Preheat the oven to 200C (400F).
  • Crumble the honey cake into crumbs either by hand or by blitzing briefly in the food processor. Spread the crumbs out on a lined baking sheet.
  • Toast the cake crumbs at 200C (400F) for 10-15 minutes, stirring them up several times to ensure even browning. Remove from the oven and set aside to cool, the break up any larger clumps using the end of a rolling pin.
  • Remove the coconut milk from the fridge. Turn the cans over and open - you should then be able to pour off the coconut water leaving the thick coconut cream in the can. Spoon the coconut cream into a mixing bowl.
  • Using an electric whisk, beat the coconut cream for about a minute. Add the sugar, wine, and honey, and continue to beat until the mixture holds peaks. Add about 3/4 of the toasted cake crumbs and fold gently in.
  • Pour half the mixture into a freezer proof container and level the top. Sprinkle over half the reserved crumbs and drizzle with honey. Repeat the layers once more. Cover the container and freeze.

To make the poached fruits

  • Remove the stones from the peaches and the cores from the apples. Cut each peach into quarters and slice the apples into about 10-12 slices each.
  • Put the water, sugar and honey into a saucepan and bring the boil. When the sugar is all dissolved, add the orange muscat, the cinnamon stick and the star anise. Bring back to a gentle simmer.
  • Add the apples to the pan and simmer for 1-2 minutes. Add the peaches and cook for a further minute. Turn off the heat, cover the pan, and leave to cool completely.

To serve

  • Remove the ice-cream from the freezer and allow to soften at room temperature for 10-15 minutes for easier scooping. Serve a scoop of the ice-cream with some of the fruit and syrup poured around.