Cartouche

Cut a square of baking paper that is slightly larger than the surface of your pan. Fold the paper in half, then in half again and snip a little hole in the centre point (this is for the steam to escape during cooking), then trim the edges to round them off – when you open the paper it should be the same circumference as the pan. The paper sits on top of fruit poaching in a syrup, with a lid or heatproof saucer smaller than the pan sitting on top of the paper. This keeps the fruit submerged in the liquid and prevents discolouration during cooking.