Poaching syrup


Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
210,3834.2/5 for 26 ratings
Grade this recipe:

Last modified on: September 2nd 2012

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.

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
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?

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Note : These prices are only approximate.

Some recipes that use this recipe

Tarte Bourdaloue
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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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Peach Melba
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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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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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: Quince and apple compote, French baguettes, Blackcurrant liqueur, Cooking sugar, Chicken pie, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Crusty pistachio, almond and apricot flan, Corsican tarts, Ciabatta, Pets de nonne, ... All
Vanilla podVanilla pod: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Panna cotta, Panettone, Apple confectioner's custard, Citrus tart, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, Eggs "en cocotte" with spinach, Cucumber and salmon salad, Blanquette of veal, Chorba, ... All

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