Best Poached Fruit Recipes

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.

RED WINE-POACHED FRUIT

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
• Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
• Serve by spooning over some vanilla bean ice cream.
• (Alternatively, you can poach the fruit over medium-high heat on a stovetop.)

POACHED FRUIT

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.

POACHED ASIAN PEARS WITH STAR ANISE AND TROPICAL FRUIT

Steps:

• Bring first 7 ingredients to boil in heavy large saucepan, stirring until sugar dissolves. Cover and simmer 5 minutes.
• Peel and core pears. Add to syrup. Add enough water to cover pears. Cover pan; simmer until pears are tender, about 40 minutes. Using slotted spoon, transfer pears to bowl. Increase heat; boil liquid until reduced to 3/4 cup, about 25 minutes. Strain syrup; pour over pears. Chill until cold. (Can be made 2 days ahead. Chill.)
• Stand 1 pear in center of each plate. Spoon papaya and mango around pear. Spoon syrup over and serve.

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.

POACHED FRUIT FROM IAN GARTEN

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 before serving if you like.

FRUIT, POACHED AND MARINATED

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.

BUTTER-POACHED STONE FRUIT

Steps:

• Combine 2 1/2 cups sugar, 5 cups water, 1 stick butter and the seeds of 1 vanilla bean in a saucepan; bring to a boil.
• Add 1 1/2 pounds halved fruit, reduce heat and cook until tender, 10 to 15 minutes.
• Remove fruit from liquid. Cool slightly and serve.

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.

POACHED FRUIT FLAMBE

Steps:

• Place tea in a 3-quart saucepan. Add cinnamon sticks, star anise, allspice, lemon juice and honey. Bring to a simmer over low heat. Add cherries and prunes. Cut stems off figs and add. Cook at a very slow simmer until tender, about 30 minutes. Set aside 30 minutes or longer.
• To serve, divide ice cream among six bowls. Return fruit to a simmer and transfer all the fruit and sauce from the saucepan to a shallow serving dish.
• Pour the Scotch into the saucepan and heat briefly over low heat until warmed. Light a match, grab it with an oven mitt, stand back and ignite the Scotch. Pour flaming Scotch from saucepan over the fruit in the bowl; immediately spoon it over the ice cream.

POACHED ASIN PEARS WITH STAR ANISE AND TROPICAL FRUIT

Steps:

• Bring first 7 ingredients to boil in heavy large saucepan, stirring until sugar dissloves. Cover and simmer 5 minutes. Peel and core pears. Add to syrup. Add enough water to cover pears. Cover pan, simmer until pears are tender, about 40 minutes. Using slotted spoon, transfer pears to bowl. Increase heat, boil liquid until reduced to 1/4 cup, about 25 minutes. Strain syrup, pour over pears. Chill until cold. (can be made 2 days ahead chill) Stand 1 pear in center of each plate. Spoon papaya and mango around pear. Spoon syrup over and serve.

POACHED PEARS WITH SWEET WINE AND FRUIT CONFETTI

Steps:

• Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
• Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
• Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.

PINE NUT TORTA WITH MARSALA-POACHED AUTUMN FRUIT

Steps:

• For fruit:
• Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add prunes and apricots. Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes. Using slotted spoon, transfer fruit to medium bowl. Boil liquid until syrupy, about 5 minutes. Pour syrup over fruit. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before serving.)
• For cake:
• Position rack in center of oven and preheat to 375°F. Butter and flour 10-inch-diameter springform pan. Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend. Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy. Gradually add flour, beating until mixture resembles coarse meal. Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick). Spoon batter into prepared pan; smooth top (cake will be thin). Sprinkle pine nuts over top; press lightly to adhere.
• Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer cake to rack. Run small knife around cake edges to loosen. Remove pan sides. Cool cake completely. (Can be made 1 day ahead. Cover and store at room temperature.)
• Sprinkle cake with powdered sugar. Serve with poached fruit.

MOM'S SUGAR FREE POACHED DRIED FRUIT COMPOTE

Steps:

• 1. Combine all ingredients in medium saucepan.
• 2. Bring to a boil ove high heat.
• 3. Reduce heat to low; simmer, uncovered for 12 to 15 minutes or until fruit is tender.
• 4. Remove from heat and cool. Discard cinnamon sticks and cloves.
• 5. Serve warm, at room temperature or chilled in individual bowls.
• 6. * I spooned fat free vanilla yogart over top for myself.

VANILLA POACHED PEARS IN FRUIT JUICE

Steps:

• In a saucepan, make the poaching liquid by combining the grape juice, vanilla bean, and orange peel. Add the peeled whole pears and cover with a round of parchment paper to keep the part of the pear at the surface from oxidizing. Simmer for 30 minutes or until fork tender.
• Turn off the heat and let cool in the poaching liquid. Once cooled, chill them in the poaching liquid. When ready to serve them, remove them from the poaching liquid, and using a small paring knife cut out a whole from the bottom to hollow it out.
• Stuff the hole with the jam and place on plates. Warm the remaining jam with an equal amount of poaching liquid, drizzle it over the pears, and serve.

PEARS POACHED IN EARL GREY TEA WITH DRIED FRUIT

Steps:

• Bring 2 cups water to boil in medium saucepan. Add tea bags. Remove from heat. Cover and let steep 10 minutes. Discard tea bags. Add sugar to tea and stir over medium heat until dissolved. Add pears, apricots, and cloves. Cover and simmer until pears are just tender, about 5 minutes. Add cherries and simmer 1 minute. Using slotted spoon, transfer pears, apricots, and cherries to bowl. Boil syrup in saucepan until reduced to 3/4 cup, about 5 minutes. Pour syrup over fruit. Chill until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
• Divide fruit and syrup among 4 bowls and serve.
• *Dried tart cherries are available at specialty foods stores, natural foods stores, and some supermarkets.

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.
• SERVES 10
• Calories: 328
• Total Fat: 0.5 grams
• Saturated Fat: 0 grams
• Protein: 2 grams
• Total carbohydrates: 84 grams
• Sugar: 64 grams
• Fiber: 8 grams
• Cholesterol: 0 milligrams
• Sodium: 7 milligrams

POACHED SALMON WITH FRUIT SALSA

Steps:

• Put Salmon skin side down in a poacher.Cut 1/2 of the onion, 1 orange and 2 lemons into 1/4" slices and layer on the salmon. Top with a few sprigs of dill. Pour the wine into the poacher, cover and put onto bbq for approx 20 mins or until salmon is just cooked through. Take off grill and discard all toppings. While salmon is poaching, chop onion into small pieces. Supreme the remaining oranges, cut the mango, avocado and tomato into similar small sizes, place into bowl. Squeeze the juice of the remaining lemon and add orange juice to the fruit. Dice jalapeno and toss with the fruit. Chop up a few sprigs of dill and add, salt and pepper to taste. Serve with Salmon.