Food & Drink

Poaching made easy

Poached apricots and cherries in a lemon verbena-infused wine syrup is a finish worth lingering over. (Spencer Weiner / Los Angeles Times)
Poached apricots and cherries in a lemon verbena-infused wine syrup is a finish worth lingering over. (Spencer Weiner / Los Angeles Times)

If the peaches, nectarines or apricots you've picked up at the market are not quite as flavorful or as ripe as you'd like, try poaching them in a light sugar syrup:

Combine equal parts water and sugar in a medium saucepan; stir over medium heat until the sugar dissolves.

Add the fruit, pitted and cut in half; there should be enough liquid to come halfway up the sides of the fruit, without covering the fruit.

Cover and cook over medium to medium-low heat until the fruit has softened, or to the desired consistency.

Transfer the fruit to a bowl or plate using a slotted spoon, leaving the liquid in the saucepan; uncover, increase the heat to high and boil for a few minutes, until the mixture becomes slightly syrupy.

Remove from the heat and let it cool; flavor it with a touch of fruit liqueur, if desired.

Serve the fruit with the cooled syrup. And ice cream.

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