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Poaching syrup

Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.

259K 32 3.9

Last modified on: September 2^nd 2012

Keywords for this recipe:

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

Change these quantities to make: 350 ml 700 ml 1 litre 400 ml 2 litres 100 ml

Change measures: Metric

Metric weight Metric volumes

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.

Add 1 vanilla pod (seeds and pod), then juice of 1 lemon, mix well.

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.

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 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 %

% 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: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

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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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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Citrus tart

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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Pear and chocolate tart with a hint of mint

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

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.
198K3 1 hour 49 min.

See all recipes that use it

Source

Home made.

This recipe uses (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: Ciabatta, French baguettes, Vegetable stock, Fougasse with bacon and Comté, Chicken nems, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Victoria pineapple and lime tarts, Piedmont pyramids, Little lemon biscuits, Pears and caramelised walnut samosas , ... All
	Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Cannelés, Fruit salad, Vanilla ice cream, Apple confectioner's custard, Rice pudding with fruit and nuts, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Avocado and smoked salmon terrine , Belle-helene in a glass, Crêpes Suzette, Moist Lemon Cake, Fresh fruit in sabayon, ... All

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