Best 5 Perfect Poached Fruit Recipes
Indulge in a culinary symphony of flavors with our exquisite collection of poached fruit recipes. From the classic elegance of Poached Pears in Red Wine to the vibrant allure of Poached Apricots with Lavender, each recipe is a testament to the transformative power of poaching. Discover the art of gently simmering fruits in a flavorful liquid, coaxing out their natural sweetness while infusing them with a symphony of aromatic spices. Elevate your breakfast with Poached Peaches in Orange Juice, where the tangy citrus notes dance harmoniously with the velvety texture of peaches. Embark on a journey of culinary exploration as you explore the diverse flavors of poached fruits, from the delicate sweetness of Poached Apples with Cinnamon to the exotic charm of Poached Figs with Star Anise. With these recipes, you'll unlock a world of culinary possibilities, transforming ordinary fruits into extraordinary culinary delights.
Let's cook with our recipes!
POACHED FRUIT
Steps:
- Peel and dice fruit. Place Riesling in saucepan, add sugar, basil and fruit. Simmer slowly until fruit is tender. Cool and serve over ice cream.
PERFECT POACHED FRUIT
Steps:
- Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
- Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.
MOSCATO POACHED FRUIT
Steps:
- Combine the wine, sugar, cinnamon, vanilla bean, cloves, orange zest, and lemon zest in a large (10 to 11-inch diameter) pot or Dutch oven, such as Le Creuset. Add 2 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 15 minutes.
- Add the figs, apricots, prunes, and peaches to the simmering liquid and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, stirring occasionally, until all the fruit is tender and the liquid is reduced. (Not to worry if the figs are less tender; you don't want to overcook the rest of the fruit.) Remove and discard the cloves.
- Off the heat, stir in the cherries and allow the fruit to cool to room temperature in the poaching liquid. Refrigerate for at least 4 hours. Reheat and serve warm or at room temperature with poaching liquid and a dollop of crème fraiche.
FRUIT, POACHED AND MARINATED
Fruit compotes make great compromise desserts; they're sweet, but not as sweet as sorbets, and like sorbets they don't require flour, butter or pastry skills. I didn't develop any kind of knack for pastry until I began collaborating with pastry chefs on their cookbooks, but for years I managed to round out my dinner parties with fruit-based desserts(though the children of my friend Clifford Wright used to roll their eyes when I brought dessert - "She doesn't bring dessert, she brings fruit," they'd say). I revisited some of those desserts this week, particularly various fruits poached in wine, and I still find them delightful. I find that I'm sometimes negligent about eating fruit in the colder months, but not when I have some wine-poached pears, bananas or prunes in the refrigerator. I am as likely to stir the fruit, with its luscious syrup, into my morning yogurt as to eat it for dessert, andthe compotes are good keepers. Early spring is an in-between time for fruit. Stone fruits aren't ready yet and it's not really apple, pear or citrus season either, though all of those fall-winter fruits are still available. I poached pears in red wine and bananas in white wine, and used dried fruits for two of my compotes, prunes poached in red wine and a dried-fruit compote to which I also added a fresh apple and pear. For the last compote of the week I combined blood oranges and pink grapefruit in arefreshing citrus-caramel syrup, and topped the fruit with pomegranate seeds. Even if my friend's kids wouldn't agree, this was definitely dessert. Bananas Poached in Vanilla-Scented Chardonnay Summary:Don't overcook the bananas in this easy dish, and you'll be rewarded with a fragrant, delicious dessert. I am usually not one forbananas in desserts, but this, if you're careful not to overcook the bananas, is heavenly. Years ago, in the early days of my career as a vegetarian caterer, I made it often; it was one of my most requested desserts. These days I'm as likely to spoon some of the bananas with their fragrant syrup into a bowl of morning yogurt as I am to serve it after a meal.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, dessert
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Pour chardonnay into a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Meanwhile, fill a bowl with water and add lemon juice. Peel bananas; cut them in half lengthwise and then in 2-inch pieces, and immediately place in the acidulated water. (This prevents bananas from discoloring.)
- Drain bananas and add to simmering wine. Add nutmeg. Returnmixture to a simmer, cover and simmer 5 more minutes. Remove from heat. Add almonds. Remove cinnamon stick and if you wish, add a little more nutmeg. Serve warm, topped with whipped cream or plain yogurt if desired.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 24 grams, TransFat 0 grams
POACHED FRUIT
Disguise your favorite fruit as a sweet, relatively healthy treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
- Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
- Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
- Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of creme fraiche and a sprig of mint.
Tips:
- Choose firm, ripe fruit that will hold its shape when poached.
- Use a poaching liquid that complements the flavor of the fruit. Wine, water, and fruit juice are all good options.
- Add sugar, honey, or maple syrup to the poaching liquid to taste. You can also add spices, herbs, or citrus zest for extra flavor.
- Bring the poaching liquid to a gentle simmer before adding the fruit. This will help to prevent the fruit from breaking apart.
- Poach the fruit for just until it is tender. Overcooked fruit will become mushy.
- Remove the fruit from the poaching liquid and let it cool slightly before serving. You can serve poached fruit on its own, or use it as a topping for yogurt, oatmeal, or pancakes.
Conclusion:
Poaching is a gentle cooking method that results in tender, flavorful fruit. It is a great way to enjoy seasonal fruit, and it can also be used to make desserts and other treats. With a little practice, you can easily poach fruit at home.
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