When poaching fruit, it's best to keep it submerged in the poaching liquid for even cooking. So, consider using this parchment trick for perfect results.

Learn how to expertly poach fruit and make impressive poached fruit desserts that are sweet, low-fat treats.

Apricots are poached in a water bath simply flavored with sugar, lemon juice and vanilla bean, creating a dessert whose payoff is much greater than the sum of its parts.

The apricot — all heady scent, velvet touch, supple bite — harbors a secret. Cut along its cleft line and twist to reveal brilliant flesh and heart of darkness. The rugged pit hides an almond ...

While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé ...

Poached apricots, orange flower water, whipped mascarpone The textues of fresh and dried apricots work together in this dessert (Ben Tish) By: Ben Tish, chef director, Cubitt House ...

The key here is not to overcook the apricots. They can become tender very quickly and must keep their shape. It’s amazing how many flavours work well with them – try this with cardamom and a ...