Poaching syrup


Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
202,1694.2/5 for 25 ratings
Grade this recipe:

Last modified on: September 2nd 2012

For 700 ml, you will need:

Change those ingredients for: 350 ml 700 ml 1 litre 400 ml 2 litres 100 ml

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
4 min.10 min.14 min.
Keeping: Several weeks in the fridge.

Step by step recipe


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

Stage 2 - 10 min.
Poaching syrup : Photo of step #2
Bring to the boil on high heat.

Stage 3 - 2 min.
Poaching syrup : Photo of step #3
How to use a vanilla pod effectively Add 1 vanilla pod (seeds and pod), then juice of 1 lemon, mix well.

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

Stage 5
Poaching syrup : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,054 Kcal or 4,413 Kj1 gr262 gr0 gr
53 %1 %25 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
119 Kcal or 498 Kj< 1 gr30 gr0 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?

Note : These prices are only approximate

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Some recipes that use this recipe

Coupe Augustin
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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Tarte Bourdaloue
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.
2,815 1 hour 27 min.
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.
142,5363/5 for 2 ratings 1 hour 49 min.
Poire Belle Hélène
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.
45,1494.7/5 for 19 ratings 1 hour 46 min.
Peach and green tea tart
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.
21,1405/5 for 13 ratings 1 hour 11 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Quick chicken curry, Kouign-amann, Leek and potato soup, Benoîton, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Confectioner's custard (Crème pâtissière, or French pastry cream), Apricot blancmange, Praline, Chocolate sauce, ... All
Vanilla podVanilla pod: You can get more informations, or check-out other recipes which use it, for example: Panettone, Rice pudding (riz au lait), How to use a vanilla pod effectively, French custard tart, Rum babas, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Houmous, Icelandic-style fish and vegetable pie, Raw beetroot mousse with walnuts, Koulibiak in pie dish, Light herb sauce, ... All

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