To poach means to cook gently in simmering liquid. Fruit can be poached in sugar syrup with either wine, liqueur, fruit juice or spices.
Prepare a simple, light sugar syrup (light meaning the sugar content is less than the liquid content) by bringing 2 cups of water with 1 and a half cups of sugar to a boil. Add the flavour of choice at this point. Cinnamon sticks, vanilla pod, wine, etc.
Peel the fruit, but take care not to do it too long in advance or it will discolour. Place the peeled fruit in the simmering liquid.
Scrunch up a piece of greaseproof paper, wet it in a little water and place it over the poaching fruit. This assist in keeping the fruit submerged and in even cooking.
Poaching time will vary on the type of fruit, but check the fruit after about 15 minutes by lightly pressing with your finger. The fruit is ready when soft.