To Poach Plums, Peaches, Apricots, Cherries, and other Fragile Fruits

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About
  1. Bring the syrup to a boil, add the fruit, and lower the heat immediately to simmer very gently; do not boil.
  2. Cook the fruit until it is tender.

© 1989 All rights reserved. Published by Wiley.