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
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.
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.
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.
You can vary the taste by changing vanilla for something else: cinnamon, aniseed, cloves, etc.
Keeping
Several weeks in the fridge.
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 % |
How much will it cost?
Some recipes that use this recipe
Coupe Augustin
A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
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Peach and green tea tart
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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Poire Belle Hélène
Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
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Pear verbena tarts
Crisp sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.
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Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie.
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Source
Home made.
This recipe uses (among others)
 | Water: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, How to fry eggs well, Mixed seed grissini, Panettone, Eggs meurette, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Rice pudding (riz au lait), Coconut-vanilla cream for Elsa , Clementine confectioner's custard, Eggs meurette, Caramelized brioche with pear and kiwi, ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Seared tuna with lemon and lime, Pear tart with almond cream, Fish in a salt crust, Glazed mushrooms with plain rice, Hummus, ... All |
 | Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Fruit salad, Chocolate cream with a crunch, irish coffee mousse, Lemon Confectioner's Custard, Apricot jam with vanilla, ... All |
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