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Poaching syrup

Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.

270K 36 3.9

Last modified on: September 2^nd 2012

Keywords for this recipe:

For 700 ml, you will need:

1 500 ml water
2 250 g caster sugar
3 1 vanilla pod
4 1 lemon
Total weight: 883 grams

Change these quantities to make: 350 ml 700 ml 1 litre 400 ml 2 litres 100 ml

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
4 min.	10 min.	14 min.

Step by step recipe

Stage 1 - 2 min.

Miw 500 ml water and 250 g caster sugar in a pan.

Stage 2 - 10 min.

Bring to the boil on high heat.

Stage 3 - 2 min.

Add 1 vanilla pod (seeds and pod), then juice of 1 lemon, mix well.

Stage 4

Your poaching syrup is ready, now you can add fruits and cook slowly over low heat.

Stage 5

Fruits are cooked as soon as they are soft, when the tip of a knife can pass through easily.

Drain fruits, and discard vanilla.

Remarks

This syrup can be use several times over. Leave to cool and put in a sealed jar in the fridge. For a longer delay, you can freeze the syrup.

You can vary the taste by changing vanilla for something else: cinnamon, aniseed, cloves, etc.

Keeping

Several weeks in the fridge.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,054 Kcal or 4,413 Kj	1 gr	262 gr	0 gr
53 %	1 %	25 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
119 Kcal or 498 Kj	< 1 gr	30 gr	0 gr
6 %	<1 %	3 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 700 ml : 3.12 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup.
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This refined tart combines peaches with the delicate flavour of green tea. The sweetcrust pastry case is baked blind, then filled with a green-tea custard and topped with slices of poached white peaches.
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Peach Melba

Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
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See all recipes that use it

This recipe uses (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: Mixed seed grissini, Cooking sugar, French baguettes, Sushi, Minted Melon, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Naan, Double raspberry tartlets, Chocolate eclairs, Pizza dough, ... All
	Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Galette Charentaise, Mousse with two chocolates, Paris flan filling, Citrus tart, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Strawberry and kiwi fruit salad, Endives "bonne femme", Flognarde, Lemon Mayonnaise, Crêpes Suzette, ... All

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