How to Poach Winter Fruit

by Diane Lofshult on Jan 01, 2007

Cooks who want to ensure the safety of the fresh fruit they buy may want to consider the art of poaching. Not only does the cooking discourage bacteria growth, but the poaching technique also tenderizes fruits like apples and pears, since they absorb some of the cooking liquid.

You can create a simple poaching liquid at home by mixing two parts liquid, such as dessert wine, water or fruit juice, with one part sugar. Then follow these easy steps to poach the winter’s bounty of fresh fruit:

1. Core or pit the fruit; peel if desired.

2. Submerge the fruit in the poaching liquid in a stainless steel pan; cover with a dinner plate to weigh down the fruit and cook it evenly.

3. Simmer for 10 minutes or until the fruit is tender but not mushy to the touch.

4. Use a slotted spoon to remove the fruit from the pan; allow to cool.

5. Store the cooled fruit in the poaching liquid in the refrigerator until you are ready to serve. Top with a dollop of low-fat yogurt and enjoy!

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at