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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.

298 K 3.9/5 (36 reviews)

15 min.

Easy

3.15 €

1 litre 400 ml

4 Ingredients

Last modified on: September 2^nd 2012

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For 1 litre 400 ml, you will need:

1 1 litre water
2 500 g caster sugar
3 2 vanillas pod
4 2 lemons
Total weight: 1,770 grams

Change these quantities to make:

350 ml 700 ml 1 litre 400 ml 2 litres 100 ml

Change measures:

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Times for this recipe

Preparation: 4 min.

Cooking: 10 min.

All in all: 15 min.

Step by step recipe

Stage 1 - 2 min.

Miw 1 litre water and 500 g caster sugar in a pan.

Stage 2 - 10 min.

Bring to the boil on high heat.

Stage 3 - 2 min.

Add 2 vanillas pod (seeds and pod), then juice of 2 lemons, 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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	2 RDI=1 %	520 RDI=50 %	0	2,110 RDI=110 %	8,820 RDI: 110 %
Per 100 g	0	30 RDI=3 %	0	120 RDI=6 %	500 RDI: 6 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 1 litre 400 ml : 6.25 €

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

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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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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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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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.
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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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Step by step recipe

Stage 1 - 2 min.

Stage 2 - 10 min.

Stage 3 - 2 min.

Stage 4

Stage 5

Water

Caster sugar

Lemon

Vanilla pod