Peaches and Cherries Poached in Spiced Red Wine
Appears in Cook's Illustrated May/June 1993
With two basic techniques and syrups of varying densities and flavors, you can make an infinite variety of simple poached fruit desserts.
WHY THIS RECIPE WORKS
For our perfect poached fruit recipe, we found that the technique had to be altered slightly depending on the ripeness of the fruit we were using. When poaching firm and underripe fruit, we needed only to combine the fruit with the elements...