Poached Strawberries

Fraises Pochées

Preparation info

  • Makes


    dessert servings when served with ice cream, and proportionately more if other poached fruits are being served at the same time.
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 2 pints [595 g] strawberries (about 2 pounds)
  • 1


Put the strawberries in a bowl of cold water, swirl them around for a second, and drain them in a colander. Don’t let them soak, or the water will leach out their sweetness. Hull them by rotating the tip of a small paring knife around the stem. In a heavy-bottomed pot, bring the poaching liquid to a simmer. Put in the strawberries and simmer them gently until they soften and are easily penetrat