William Curley, Suzue Curley

Poaching Fruit

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
Poaching is used to soften fruit and bring out certain flavours, making it ideal for use in pâtisserie. The addition of spices or vanilla and cinnamon can also enhance flavour. It is important to keep the heat low and cook until the fruit is just cooked and softened.
  • Prepare a Light Syrup. Peel and prepare the fruit, cut into halves, place in the syrup and cover with a cartouche (parchment paper disc). (1)

  • Weigh it down with a wooden lid if required. (2) Cook over a gentle heat until the fruit has softened, then cool in the syrup.