Poaching syrup
A recipe from
cooking-ez.com283K3.9 September 2nd 2012
For 700 ml, you will need:
Times:
Preparation | Cooking | Start to finish |
---|
4 min. | 10 min. | 14 min. |
Step by step recipe
1 | Miw 500 ml water and 250 g caster sugar in a pan. | ![Poaching syrup : etape 25 Poaching syrup : etape 25](/images/recettes/base/sirops_coulis/291-1.webp) |
2 | Bring to the boil on high heat. | ![Poaching syrup : etape 25 Poaching syrup : etape 25](/images/recettes/base/sirops_coulis/291-2.webp) |
3 | Add 1 vanilla pod (seeds and pod), then juice of 1 lemon, mix well. | ![Poaching syrup : etape 25 Poaching syrup : etape 25](/images/recettes/base/sirops_coulis/291-3.webp) |
4 | Your poaching syrup is ready, now you can add fruits and cook slowly over low heat. | ![Poaching syrup : etape 25 Poaching syrup : etape 25](/images/recettes/base/sirops_coulis/291-4.webp) |
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. | ![Poaching syrup : etape 25 Poaching syrup : etape 25](/images/recettes/base/sirops_coulis/291-5.webp) |
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.
July 22th 2024.
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