Poaching Liquids For Fruits
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When making syrups for fruit, keep in mind that wine can be used instead of water, or mixed half and half with water. You may also use honey instead of sugar. For another flavorful adaptation, use fruit juices as the liquid in the syrup. For instance, use pomegranate juice in a syrup to poach pears. Leftover poaching syrup can be reduced to create a sauce for garnishing the poached fruit. THIN SYRUP
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup sugar
- 3 cups water
- Dash of salt
- 2 cups sugar
- 3 cups water
- Dash of salt
- 3 cups sugar
- 3 cups water
- Dash of salt
Let's Cook
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Step 1.
For apples, Bosc pears, and quince. Combine in a saucepan and heat, stirring to dissolve the sugar: 1 cup sugar; 3 cups water; Dash of salt
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Step 2.
MEDIUM SYRUP
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Step 3.
For apricots, cherries, pears, and prunes. Use: 2 cups sugar; 3 cups water; Dash of salt
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Step 4.
HEAVY SYRUP
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Step 5.
For berries, figs, peaches, and plums. Use: 3 cups sugar; 3 cups water; Dash of salt
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