Poaching in Sugar Syrup

Infuse the natural sweetness of fruits with a flavourful poaching liquid. The amount of sugar in the syrup is determined by the fruits to be cooked. A light sugar syrup is suitable for hard and stone fruits, which hold their shape well, while soft berries are best in a heavy syrup, which will help them hold their shape. Sugar syrup quantities are given. For flavourings.

1. Add stoned fruits (here plums are shown) to simmering sugar syrup, making sure the fruits are completely submerged.

   

2. Poach fruits until tender, 10-15 minutes. Remove with a slotted spoon. Boil the syrup to reduce it, strain and serve poured over the fruits.