Ingredients
- 4-6 stone fruit
- Basic poaching syrup
- 300g white sugar
- 750ml hot water
- Flavouring – optional extras vanilla bean, citrus peel, cardamom pods, cinnamon stick or star anise, fresh lemon verbena leaf or a squeeze of fresh lemon juice
POACHED STONE FRUIT
Method
- Put the sugar and water (and your choice of flavourings) into a heavy-based pot and heat over medium heat until sugar dissolves
- Simmer syrup gently for 3-4 minutes then carefully add the fruit
- Cut a piece of baking paper to snugly fit the inside of the pot
- Press down to sit lightly on the surface of the syrup
- Poach the fruit until just tender – roughly 3-6 minutes depending on size, ripeness and variety of fruit
- Remove from syrup with slotted spoon and serve
- If wanting to keep fruit simply cool in the syrup and store in fridge
Comments
Poaching fruit is one of those old techniques which never dies. Knowing how to poach fruit can add new life to tired fruit, it can preserve them and of course not to mention what it can add to your taste buds!
Thanks to WILLOWBROOK ORCHARD for providing the fruit used in the demonstration.
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