Poaching fruit renders it soft and sweet, and is a good way to prepare fruit that is still firm. It is also lovely in the winter, particularly in District 7, where apples kept in root cellars are often prepared in this method to serve warm. This technique, while seen across several districts, is often reserved for special occasions, as sugar is scarce.
By August 10, 2013Published:
- Yield: 4 cups
- Prep: 20 mins
- Cook: 30 mins
- Ready In: 50 mins
Poaching fruit renders it soft and sweet, and is a good way to prepare fruit that is still firm. It is also lovely in the winter, …
- Wash and peel your pears. Cut them into quarters, removing the seeds and hard bits in the middle.
- Boil your water, stirring in the sugar until it is dissolved. Add any additional flavourings such a cinnamon stick.
Optional additions: cinnamon sticks, star anise, lemon juice, cardamom pods, etc
- Add pears. In order to keep them from undercooking or becoming discoloured where they are not covered by liquid, cut a circle of parchment paper that will fit snugly atop them, with a hole in the centre to release steam.
- Keep the liquid at a very low boil for 15-25 minutes, or until pears are soft and cooked through. Turn off the heat and allow them to cool completely in the poaching liquid. Stored in the liquid in an airtight container, they will keep up to a week. They are best served warmed with a topping of cream.