Poaching syrup


Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
294 K 3.9/5 (36 reviews)
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Last modified on: September 2nd 2012
For 700 ml, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 4 min.
Cooking: 10 min.
All in all: 15 min.

Step by step recipe


Stage 1 - 2 min.
Poaching syrup
Miw 500 ml water and 250 g caster sugar in a pan.

Stage 2 - 10 min.
Poaching syrup
Bring to the boil on high heat.

Stage 3 - 2 min.
Poaching syrup
Add 1 vanilla pod (seeds and pod), then juice of 1 lemon, mix well.

Stage 4
Poaching syrup
Your poaching syrup is ready, now you can add fruits and cook slowly over low heat.

Stage 5
Poaching syrup
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1 RDI=1 %260 RDI=30 %01,050 RDI=50 %4,410 RDI: 50 %
Per 100 g030 RDI=3 %0120 RDI=6 %500 RDI: 6 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 700 ml : 3.15 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 7
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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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Coupe Augustin
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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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This is an unconventional tart, though the recipe is quite simple: no cream filling in the bottom, just slices of lightly poached fruit in a sweetcrust pastry case.
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Thick slices of poached pears in a blind-baked sweetcrust pastry case, their centres filled with mint-flavoured confectioner's custard, and surrounded by a chocolate cream, set by baking briefly in the oven. The flavours of pears, chocolate and mint work perfectly together to create a truly...
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How to poach peaches
How to poach peaches

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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