a/n fruit pitted or cored as needed
5000g sucrose
10000g water
500g lemon juice
1 vanilla bean
a/n aromatic herbs, spices, liquor, tea, wine
1. Place sucrose, water, lemon juice, and vanilla bean in a stock pot and cook over medium heat, stirring until the sugar dissolves.
2. Place fruit in the pot and reduce heat to low. Cook until the fruit is 80 percent cooked, before removing from heat. Allow the fruit to cool in the syrup at room temperature. Strain the fruit from teh syrup, reserving syrup for another round of poaching.
3. Transfer the fruit the cup of a blender and puree until smooth. Pass through a chinoise to remove seeds. double bag 1000g in a vacuum bag, seal air tight, and freeze flat in the freezer. When solid, transfer to deep freeze for long term storage.