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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.
314 K 3.9/5 (36 reviews)
15 min.
Easy
3.15 €
700 ml
4 IngredientsLast modified on: September 2nd 2012
For 700 ml, you will need:
- 1
500 ml water - 2
250 g caster sugar - 3
1 vanilla pod - 4
1 lemon - Total weight: 885 grams
Times for this recipe
Preparation: 4 min.
Cooking: 10 min.
All in all: 15 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.
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 | 1 RDI=1 % | 260 RDI=30 % | 0 | 1,050 RDI=50 % | 4,410 RDI: 50 % |
| Per 100 g | 0 | 30 RDI=3 % | 0 | 120 RDI=6 % | 500 RDI: 6 % |
How much will it cost?
- For 700 ml : 3.15 €
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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.
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...
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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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Poached pears
Poached pears are used in a number of desserts. Here's a method for poaching them that you can use in all your recipes.
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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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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.
248 K3 1 hour 50 min.
This recipe uses (among others)
Water
Like these other recipes: Couscous, Quince compote, Du Barry soup, Clementine cake, Lemon and lime custard tart, ... See them all 141
Caster sugar
Like these other recipes: Little lemon biscuits, Grapefruit cake, Chocolate-verbena cream, Sicilian Epiphany Pie, Strawberry mousse with mascarpone, ... See them all 378
Vanilla pod
Like these other recipes: Citrus tart, Rum babas, Pears in red wine with blackcurrant , Crème caramel, How to use a vanilla pod effectively, ... See them all 35
Lemon
Like these other recipes: Lille style chicken, Preserved lemons, Parcels of fish fillet in spinach, Apricot jam with vanilla, Windfall apple jelly, ... See them all 132
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