This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
299 K 3.9/5 (36 reviews)
15 min.
Easy
350 ml
4 IngredientsLast modified on: September 2nd 2012
For 350 ml, you will need:
- 1
8.8 oz water - 2
4.4 oz caster sugar - 3
½ vanilla pod - 4
½ lemon
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 4 min.
Cooking: 10 min.
All in all: 15 min.
Step by step recipe
Stage 1 - 2 min.
Miw 8.8 oz water and 4.4 oz caster sugar in a pan.
Stage 2 - 10 min.
Bring to the boil on high heat.
Stage 3 - 2 min.
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.
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.
You can vary the taste by changing vanilla for something else: cinnamon, aniseed, cloves, etc.
Keeping: Several weeks in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 130 RDI=10 % | 0 | 530 RDI=30 % | 2,210 RDI: 30 % |
| Per 100 g | 0 | 30 RDI=3 % | 0 | 120 RDI=6 % | 500 RDI: 6 % |
How much will it cost?
- For 350 ml : 1.60 €
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 other recipes using this recipeSee them all 7
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...
43 K 2 hours
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.
55 K5 1 hour 15 min.
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.
236 K3 1 hour 50 min.
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...
132 K3.9 2 hours 20 min.
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.
83 K4.7 30 min.
This recipe uses (among others)
Water
Like these other recipes: Citrus syrup, Couscous, Natural leaven, Two-olive ciabatta, Peanut rolls, ... See them all 136
Caster sugar
Like these other recipes: Half-cooked chocolate cake with raspberry coulis, Clear strawberry juice, Almond mug cake for Mary, Pistachio powder or paste, Almonds pyramids, ... See them all 361
Vanilla pod
Like these other recipes: Rice pudding (riz au lait), Fruit salad, Mulled apple juice, Lemon Confectioner's Custard, 4 pears salad with vanilla, ... See them all 35
Other recipes you may also like
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.09 M 364.7 5 hours 6 min.
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.December 20th 2010265 K4.5 2 hours 5 min.
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.February 21th 2011456 K 23.5 25 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024439 K4.3 20 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.December 31th 20131.13 M 13.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.