Poires Pochées au Vin Rouge

Poaching is a fundamental culinary technique that has been utilized in some capacity for thousands of years. The ancient Roman cookbook Apicius had several recipes that utilized poaching. This included several sweet preparations, such as Aliter Patina Versatile, which was a recipe for a sweet nut turnover. The technique was not heavily utilized until Taillevent published his seminal cookbook Le Viandier in 1490, which contained several recipes and tips on poaching, popu