Fruit poaching liquid

[greenilex]

This morning I was wondering whether there is a technical term for this most delicious of drinks?

Nothing nicer than to start the day with muesli and gently poached tree fruit, accompanied by the liquor in a glass.

[jean]

Why do you use so much water that you need to pour any off?

[Richard Tarleton]

Indeed - whatever the fruit, I use the merest splash - tap on and off, less than an eggcup-full, and then leave on the smallest gas ring at lowest setting for as long as it takes. Lid on tight of course, the fruit is cooking in steam until its own juices get going.

I suspect greenilex is poaching his fruit in red wine

[french frank]

accompanied by the liquor in a glass.

I'm with you there - I use a bit more water so that it makes a nice (small) glass to drink. But I usually have it at supper time, with a touch of brandy added to the pan to flambé the liquid (so, who needs the fruit?)

[greenilex]

But still no descriptor...it clearly is not juice.

[french frank]

But still no descriptor...it clearly is not juice.

Ah, well, I'm not sure what 'fruit poaching liquid' implies.

I use my method especially on peaches and nectarines when they get towards the end of the (Spanish/Italian) season and are no longer very juicy. In a shallow pan I make a syrup of water, a vanilla pod and quite a lot of (see below) sugar, stirring it round to dissolve the sugar as much as possible. Then I add the halved fruit and leave them to simmer for, ooh, a while, which reduces the liquid. When I think they may may be done I sprinkle on the brandy and set light to same, removing from the gas until the spirituous flaming has ceased. I have the fruit for pudding, spooning on a bit of the liquid. The rest I reserve, put in the fridge, and might have a day or two later with my black coffee, fondly believing I am having a liqueur. For pears I add red wine to the syrup (and cinnamon) at the beginning and don't flambé.

Re sugar: I use what I would regard as an unhealthy amount, but since I keep the sugar in a box purely to add to the tea of the sundry workmen who are doing jobs at various times (three spoonfuls, please), I think it's allowable as an occasional treat.

[Ferretfancy]

Prunes with stones still in, soaked in Copella cloudy apple juice overnight and simmered gently in an open pan for about 12 minutes. Cool and chill, serve on muesli.

[Sir Velo]

But still no descriptor...it clearly is not juice.

Syrup?

[Pabmusic]

Syrup?

[jean]

But only if it has a lot of sugar in.

What we're talking about has to be suitable for drinking - you don't drink syrup.

[Pabmusic]

But only if it has a lot of sugar in.

What we're talking about has to be suitable for drinking - you don't drink syrup.

I think you're taking a narrow view. Syrup certainly is sweet, but not necessarily too sweet to be drunk (you should experience many tropical fruits, which don't need added sugar!). Also, whilst I'll grant that you can poach fruits without adding sugar, in most cases the liquid will contain a high dose of natural sugars sugar - mainly fructose and glucose.

[jean]

But I'm pretty sure that greenilex was aware of, considered, and rejected the word - that's why this thread is here!

[Pabmusic]

But I'm pretty sure that greenilex was aware of, considered, and rejected the word - that's why this thread is here!

Oh - I didn't look.

Well, he's just wrong.

[On second thoughts - protosyrup?]

[Sir Velo]

But I'm pretty sure that greenilex was aware of, considered, and rejected the word - that's why this thread is here!

Sorry to disappoint you and greenilex, Jean, but if you look in any recipe book or online you will find that the liquid produced from stewing fruit, or even from just allowing the juices of fruit to soak out naturally is called, whatever amount of sugar is added - wait for it - syrup!

[jean]

First recipe I happened upon:

...2. 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

3. 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...

This means that if you were to elect to pour off and drink the liquid at a stage before it reached an undrinkable consistency, it would not be a syrup.