Just about any firm, juicy fruit can be poached, although pears, peaches and apples are the most common. Fruit is usually poached in sweetened red or white wine, making for a delicious, elegant and low-fat dessert.
Instructions
1. Peel the fruit if necessary. Apples and pears are usually peeled before poaching, while peaches need only to be cut from the seed. Peach skin will loosen as it poaches.
2. Bring the wine to a boil.
3. Add 1 cup sugar, allow it to dissolve, and taste. The poaching liquid should only be faintly sweet. Add more sugar if necessary.
4. Lower the heat to a simmer and add any seasonings you plan to use, such as lemon juice or zest, a cinnamon stick, peppercorns, cloves or a vanilla bean.
5. Taste again. It's important to get the flavor right before you add the fruit.
6. Make sure the liquid is at a very low simmer and add the fruit.
7. Cover with a small plate or a ring of parchment paper to keep the fruit submerged as it cooks.
8. Simmer as gently as possible until the fruit is cooked through but still firm. Test by poking the fruit with the tip of a sharp, thin knife. The fruit is done when it offers no resistance but isn't yet mushy.
9. Carefully remove the fruit with a slotted spoon.
10. If using apples or pears, cut or scoop out the cores with a paring knife or spoon.
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