Poaching fruit

Poaching fruit means cooking it gently in a barely simmering liquid, such as sweetened water, wine, or juice, until it is tender but still intact. Pears are the classic choice, but apples, peaches, quinces, and plums poach well too.

The liquid is often flavored with sugar, spices, citrus peel, or vanilla, and the fruit should be kept submerged. A recipe from the pear industry has the fruit simmer gently until tender, in 15 to 20 minutes for halves. Firm, just-ripe fruit holds up best, while very soft fruit can fall apart.

After cooking, the fruit can cool in its syrup, which keeps it moist and adds flavor. The leftover liquid is often reduced into a sauce. Poached fruit is served on its own, with cream, in tarts, or as a base for desserts.