Instructions
Combine the sugar, water, lemon peel, and vanilla bean in a saucepan.
Bring the mixture to a boil over high heat.
Reduce the heat to low and cook .
Add the fruit.
The fruit must be completely immersed in the poaching liquid.
You can cut large fruit such as pears or peaches in half.
(Remove the seeds or pit.) Cook the fruit until it is barely fork tender.
The time depends on the fruit.
Remove the pan from the heat and let the fruit cool in the poaching fluid.
The best fruit choices for poaching are pears, peaches, apricots, plums, nectarines, and blueberries.
You can peel the fruit before you poach it, but you don’t have to.
The skin of peaches and pears comes off easily after the fruit is poached.
To serve, peel the fruit and remove the seeds and core.