Poaching fruit

Pears, apples, peaches, apricots, raspberries, etc. in a syrup, which is usually flavoured with vanilla.

It is important to know that some vegetables, of which the French bean is one, contain certain natural acids which on contact with heat start a chain reaction which changes their colour from a beautiful tender green to khaki. These acids are volatile and must be allowed to escape, so that they do not have time to alter the colour of the beans.