Published May 1, 1993.
For our perfect poached fruit recipe, we found that the technique had to be altered slightly depending on the ripeness of the fruit we were using. When poaching firm and underripe fruit, we needed only to combine the fruit with the elements of the syrup and bring it to a simmer before allowing it to cool in the liquid. This slow cooking and cooling permitted the fruit to soften gently and absorb maximum flavor from the syrup. For soft, delicate fruit, it was preferable to make the syrup first, then pour the hot syrup over the fruit.
Since the peaches are sliced rather than halved, they’ll be cooked, cherry-style, with the hot syrup poured over them. Serve this compote as is, with a bit of the poaching syrup, or as a shortcake topping.
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