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