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Poached Pears or Peaches Poaching allows you to enjoy the flavor and texture of canned pears or peaches without committing the time to canning them. ~Peeled and poached
In 5 qt short sided all-clad casserole pan bring: 4 c water and 2 c sugar to a boil. Add a lemon half if you have it. Peel and core pears into halves and put in the boiling water with their middle sides up. Simmer with the lid on just 15 minutes until they are white throughout for pears or bright yellow for peaches. Be sure to poach thoroughly because it keeps them from browning and gives them a lovely consistent texture. And the sugar is dispersed into the fruit. ~Simple and Quick In same allclad casserole pan add: about 2 T coconut oil about 4 T honey Warm to combine -Leave fruit with peels on, because it is easy. Dice because it fits nicely on your spoon or fork. Pit peaches and dice to whatever size you like. Remove middle tough fibers from pears and dice to whatever size you like. Add to pan, stir gently and bring to a happy vigorous simmer with the lid on. This allows them to poach in their own liquid. Remove lid and simmer away any extra liquid to make a really nice thick syrup, especially the coconut oil emulsifies the thinner fruit syrup. Cool and use for parfaits with yogurt and granola. Maybe pack snugly into pint jars or smaller to use within a week.
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