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Poached and Preserved Fruit
Appears in
Published 1998
The ritual of preserving fruit is an important one in any serious cook’s life. Preserving makes the most of the perfect ripeness, perfume and flavour of fruit, and time, patience and imagination are essential ingredients in the process. For further reading and inspiration, refer to Jane Grigson’s Fruit Book - it’s packed with information and wonderful ideas that supersede fashion and vacuous trends.
I prefer to poach fruit in a single layer in a heavy-based pan that is as wide as possible. The one I use is about 40 cm wide and 20 cm deep. The base of the pan must have equal access to heat so that the fruit doesn’t stew. If you don’t have such a pan, try a heavy-based baking dish or poach the fruit in batches in your largest saucepan.
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