Poached Fruit: A Delightfully Sophisticated Dessert

Poached Sweet Eve strawberries with mint and champagne, slow-cooked peaches with a baked vanilla ricotta and cider-poached apples with candied walnuts and rum cream. If you think those sound like the most delicious things ever, tune in for a free pastry demo with Chef Susie as she demonstrates how to make poached fruits, from the base sauce to the picture perfect presentation. Be the dessert master of that upcoming potluck or create that recipe that your family requests for generations to come. No matter the holiday or occasion, seasonally versatile poached fruit allows you to concoct a delightfully sophisticated dessert for every occasion. If this subject just barely skims the surface of your inherent need to know more about dessert, indulge in an online pastry course.


Poaching Liquid For Fruits


3 cups water

2 cups wine

2 cups sugar

3 cinnamon sticks

Zest from ½ orange

2 Tbs. vanilla


Combine the ingredients and bring to a boil. Add the pealed fruit and simmer on low for 45 minutes to 1 ¼ hour or until the fruit has softened and a small knife inserted does not get any resistance. Cool in poaching liquid or serve warm. Fruits can be soaked overnight in cranberry juice concentrate for a bold color. Serve with sauce or filled with pastry cream.

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