Gen­tly Sim­mered

Home & Decor (Malaysia) - - FEATURE -

Poached fruit in par­tic­u­lar is an olden-day treat that is very rarely avail­able in the mod­ern Malaysian restau­rant. De­spite that, it has lost none of its charm, and can be served in a myr­iad of ways: as is, with ice cream, or cooked into a sep­a­rate dessert.

• When pick­ing fruit for poach­ing, you want fruit that is firm and not too ripe. Ap­ples, pears, and peaches are tra­di­tional; how­ever, just about any fruit can be poached with the ex­cep­tion of berries, un­less you’re look­ing to make jam.

• Poach­ing is the per­fect way with which to im­part flavour Wine, spices, citrus, and tea all make great op­tions. If you have the freezer space, don’t throw out the poach­ing liq­uid; sim­ply freeze and re­serve for the next time you need it.

• Poached fruit is good as-is, but they also make the per­fect ac­com­pa­ni­ment to break­fast foods like pan­cakes or crepes. If you’re in the mood, poached pears are also great baked be­neath a layer of choco­late brownie bat­ter.

Crispy prof­iteroles with salted caramel cof­fee ice cream

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