Preparation info

  • 4

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Fruits poached in a syrup gain flavor and sophistication, as well as easing the pressure on a busy cook. Light and beautiful, they may wait in your refrigerator for 3 or 4 days until you are ready to serve them.


  • cups sugar
  • Piece of a cinnamon stick
  • 6 whole cloves
  • ½


  1. Combine the sugar, cinnamon stick, cloves, vanilla bean, and lemon zest in 1 quart of water.
  2. Simmer for 10 minutes.
  3. Add 1 pound fruit of your choice (apples and pears should be peeled, cored, and quartered; peaches and apricots should be poached whole and peeled only after they are cool). Bring the syrup back to a simmer and cook the fruit gently unti