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Week  7  Fruits

Week  7  Fruits

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Responsible Paul Hershkowitz
Last Update 04/14/2024
Completion Time 29 minutes
Members 1
Fruits Basic
  • Use spices to enhance the natural sweetness of cooked fruit dishes. Cinnamon, nutmeg, clove, star anise, ginger, cardamom, black pepper, chilies, vanilla and saffron are commonly paired with fruits. Herbs like mint also complement many fruits. Rosemary and sage work well with cooked fruits paired with meats — for example, sage with apples and chicken. Lemon verbena and lavender are flavorful additions to a poaching liquid. Other herb and fruit combinations include oranges with thyme, peaches with rosemary and strawberries with sage. Wines, spirits such as rum, whiskey or fruit brandies, and fruit juices used in combination with water and sugar add flavor to poaching and stewing liquids. Flavored liquids can also be used to deglaze the pan after sautéing fruits to make a delicious sauce. With dry-heat cooking methods, added sugars are used primarily to add sweetness. In poaching or stewing fruit, however, sugar also helps retain the shape of the fruit. The standard ratio for a poaching liquid is 1⁄3 to 1⁄2 cup of sugar to 1 cup of liquid. Light poaching liquid is made with 1⁄4 cup of sugar to 1 cup of liquid and is used for firm or slightly underripe fruit. Heavy syrup made of 2⁄3 cup of sugar to 1 cup of liquid is needed for poaching very ripe or soft fruit. When making a fruit sauce like applesauce or pear sauce, sugar is used for sweetness and should be added at the end.
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