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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.
303 K 3.9/5 (36 reviews)
15 min.
Easy
1 litre 400 ml
4 IngredientsLast modified on: September 2nd 2012
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:
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 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.
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 | 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 % |
How much will it cost?
- For 1 litre 400 ml : 6.25 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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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 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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This recipe uses (among others)
Water
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Caster sugar
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Vanilla pod
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Lemon
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