Plain Poaching Syrup

Preparation info

  • Yield:

    5 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

The basic ratio in poaching liquid is 2 parts water to 1 part sugar by weight. This can be modified depending on the desired sweetness of the finished product. After the first use, the syrup can be used again to poach fruit (you may need to replace the evaporated water), or as cake syrup. After poaching, any fruit that is susceptible to browning should be kept in the syrup until needed to prevent oxidation. Apricots are especially delicate and turn brown quickly. To keep the fruit submerged