Master RecipePoached Fruit
11/2 cups water
1/2 cup sugar
2 pounds ripe fruit (see To Prepare Fruit for Poaching)
INSTRUCTIONS:
1. Combine water and sugar in medium saucepan. Bring to boil and simmer, stirring occasionally, until sugar dissolves completely, about 5 minutes.
2. While syrup is cooking, prepare fruit. Add fruit to pan, turn off heat, cover, and set aside until mixture returns to room temperature, about 30 minutes. Transfer fruit and syrup to airtight container. Refrigerate until well chilled, at least 2 hours and up to 3 days.
3. To serve, spoon portion of fruit and syrup into individual bowls.
VARIATIONS:
Peaches Poached in Spiced Red Wine
Follow Master Recipe, replacing water with 11/2 cups fruity red wine. Add 1 cinnamon stick, 2 cloves, and 1 long strip of lemon zest to wine along with sugar.
Poached Pears with Vanilla and Star Anise
Follow Master Recipe, adding 1 whole vanilla bean and 2 pieces star anise to syrup. When cooled, vanilla bean may be removed, washed, and reused.
TO PREPARE FRUIT FOR POACHING
The following quantities will yield the 2 pounds needed for a single recipe of Poached Fruit. Fruits may be combined if desired. For example, use 2 oranges and 6 figs to yield the necessary 2 pounds.
5 medium apples: Peel, quarter, and core (see figures 2 and 3).
12 medium apricots: Halve and pit.
4 cups cherries: Stem and pit.
12 fresh figs: Stem and halve lengthwise.
5 medium nectarines: Halve and pit.
4 medium oranges: Remove rind with sharp knife (see figures 9 and 10) and cut crosswise into 1/2-inch-thick rounds.
5 medium peaches: Peel (see figures 4 and 5), halve, and pit.
4 medium pears: Peel, halve, and core (see figures 6–8).
1 pineapple: Trim ends, quarter, peel, core, and cut into 2-inch-thick pieces (see figures 15–17).
9 medium plums: Halve and pit.
TO FLAVOR POACHING LIQUID
Use these ingredients singly or in combination as desired. Unless otherwise noted, add flavorings to poaching liquid along with sugar.
Liquors and liqueurs: A small amount of the eau-de-vie of the same fruit—such as Framboise with raspberries—enhances the flavor of most poached fruits. Add it after the fruit has cooled to room temperature and use sparingly. Start with no more than 1 tablespoon and add according to taste. Note that the bitterness of the alcohol will quickly overwhelm the sweetness of the fruit.
In addition to eaux-de-vie, the following liquors may be used, especially with the fruits listed with them: bourbon (apples or pears); Framboise (figs, plums, raspberries, or strawberries); Grand Marnier (all fruit); kirsch (all fruit); and rum (white with delicate and/or acidic fruit; dark with apples and pears).
Citrus zest: Strip zest from one lemon or orange with vegetable peeler and add to poaching liquid.
Fruit juices: Replace half the water with orange, white grape, raspberry, apple, or other juice.
Herbs: Add several sprigs fresh rosemary, thyme, lemon verbena, or mint.
Spices: Add any of the following, alone or in combination: 1 cinnamon stick, 2 cloves, 10 black peppercorns, 2 pieces star anise, several slices fresh gingerroot.
Vanilla bean: Add 1 whole bean. Don't split the bean unless you want the fruit to be covered with tiny black specks. Whole beans can be removed from the syrup when cooled, then washed, dried, and reused.
Wines: Replace all or part of the water with red, white, or even rosé wine. Red and rosé wines are good with apricots, cherries, peaches, pears, plums, and strawberries. White wine is best with apples, oranges, pears, and pineapple. Fortified wines, such as port and Madeira, may be used in smaller amounts and are especially good with pears.