Poaching Syrup

Preparation info

  • Makes

    6 cups

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

Poaching fruits low in acid in a syrup prevents their turning brown once they are peeled and exposed to the air. Poaching any fruit in this sugar syrup rather than in water also preserves its flavor.


  • 2 pounds (4 cups) water
  • 1 pound (


Pour the water into a 2-quart saucepan. Add the sugar and stir to combine. Add the vanilla bean and the strip of lemon peel, removed from the lemon with a vegetable peeler. Bring just to a boil, stirring until the sugar is dissolved.

If you are not using the syrup immediately, cool, then pour i