Poaching Fruit

Poached fruit is coated with syrup, which is reduced to a thick glaze for large fruit. (Increase the amount of sugar for sharp fruit.) Add some lemon or orange rind and lemon juice. Red or white wine or cider can be used in place of water. Use a light syrup for fruit that needs long cooking, which will become sweeter as the liquid evaporates.

1. Add the prepared fruit to the syrup. Make sure there is enough syrup to cover the fruit.

   

2. Heat to simmer. For large fruit which require longer cooking, cover the pan. Turn them occasionally so they cook evenly.

   

3. Drain the fruit and boil the liquid until reduced, either to a heavier syrup, for fruit such as apricots and plums, or to a thick glaze to coat large fruit such as peaches or pears.