Poaching

Definition

Poaching is gently simmering fruit in flavored liquid until tender without letting it fall apart. It suits pears, quinces, peaches and apricots. Heat water with sugar and aromatics such as vanilla, a citrus peel strip or cinnamon, add the peeled fruit and cook at a bare simmer until a knife slides in with little resistance. Quince needs a long, slow cook, and fruit tastes best when cooled in its syrup. See also: Macerating, Pectin, and the guide "Cooking and Baking with Yellow Fruits".