Cookbook Profile

Strawberries and Apricots



Here, strawberries and apricots are poached separately in a light sugar syrup. The syrup from each fruit is then reduced to concentrate its flavor, allowed to cool, and flavored with an appropriate fruit brandy.

1. Pour water over the fruit in each saucepan to cover, add sugar, and simmer until the fruit is soft.



2. Use a slotted spoon to transfer the fruit to a bowl. Boil the poaching liquid down to a thick syrup. Let cool, then flavor with a fruit brandy or other alcohol, such as rum, brandy, or whiskey.



3. Let each fruit macerate in its own flavored syrup for at least an hour and as long as several days in the refrigerator. Serve in stemmed glasses or bowls, or spoon over ice cream.


Buy the Book!


Essentials of Cooking
By James Peterson
Artisan, December 1999
Hardcover, $40.00
300 pages, more than 1100 photographs
ISBN: 1-57965-120-8
Recipe reprinted by permission.


Essentials of Cooking



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This page created February 2000