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Cook'n with Betty Crocker 
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Poaching Fresh Fruit |
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Print this Recipe Peel fresh fruit and leave whole or cut in half and remove seeds or pit. Make the necessary amount of hot syrup to cover one layer of the fruit in a saucepan or skillet, using 1 cup sugar to 1 cup water. A little vanilla extract will enhance the flavor. Add a layer of fruit and simmer gently just until tender. Repeat if you have more fruit. For fruits that tend to darken, like peaches, add some lemon juice or commercial fruit freshener to the syrup. The poached fruit may be served immediately or chilled in the syrup with occasional basting. Poaching Fresh Fruit comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Boiling Eggs Choosing Potatoes Clarifying Butter Cleaning Mushrooms Cooking Corn Cooking Pasta Cooking With Cheese Cooking With Herbs Cooking With Wine Deglazing Degreasing Grating Orange Or Lemon Rind Intro to Salads Making A Tomato Flower Making Homemade Broth Making Your Own Croutons Making a Collar For A Soufflé Dish Peeling Hard-Cooked Eggs Peeling Tomatoes and Beets Poaching Fresh Fruit Preparing Sweetbreads Purchasing Fresh Fish Roasting Meats Testing Poultry For Doneness Trimming Artichokes Using Commercial Broths And Bouillons Using Your Garnishing Tools |
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