Poaching syrup


Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
244K 30 3.9
Grade this recipe:

Last modified on: September 2nd 2012

Keywords for this recipe:SyrupSugarLightFruitsPastry
For 700 ml, you will need:

Change these quantities to make: 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.

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
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.
Keeping
Several weeks in the fridge.
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?
  • For 700 ml : 3.12 €

Change currency:

Note : These prices are only approximate.

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.
60K4.7 28 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.
31K5 1 hour 11 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.
57K4.7 1 hour 46 min.
Pear verbena tarts
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.
11K 1 hour 29 min.
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.
20K 1 hour 27 min.
See all recipes that use it
Source
Home made.
This recipe uses (among others)
Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
316K4.0 1 hour 11 min. February 21th 2011
Scandinavian cocktail
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
276K5 54 min. February 21th 2011
Chicken nems
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
468K3.8 2 hours 21 min. April 6th 2017
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
327K 15 3 hours 9 min. October 13th 2010
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
355K5 38 min. December 18th 2018
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-05-22)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page