Poached Raspberries

Framboises 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


  • 4 cartons raspberries (½ pint [125 g] each)
  • 1 r


Because raspberries are fragile, I poach them for only a few seconds. Bring the poaching liquid to a simmer and turn off the heat. Put the raspberries, in batches, in a skimmer, dunk them in the hot liquid for about 5 seconds, and transfer them to a bowl. When you’ve done this with all the raspberries, boil the liquid down to half its original volume and let it cool before adding the eau-de-vie