When we think about fruits, we often relate them to some certain memories we have had of eating them in a different way, probably a different way of presentation, or cooking or even the manipulation of flavours to provide you with some drama around it. Poaching of fruit is not only the simplest way but also the most subtle and soulful way of treating a fruit and letting it shine out with its unusual flavours. <br />In many Michelin star establishments, poaching is carried out in a sous-vide machine where the temperatures can be maintained and the results can be tailormade. Since that does not go handy with home cooks, I have mentioned a very simple way of poaching at home, though it takes time and care, the results are astonishing. <br />Try this recipe out which has been paired with the "COCONUT CARAMEL SAUCE" , as featured in the previous post and served alongside a Biscuit Crumble.

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