Poaching fruit—simmering it gently in liquid—can help you bring a simple, elegant dessert to the table quickly.
Core or pit the fruit, and peel if appropriate. Firm fruits, such as pears and apples, work best when peeled, but keep the
skin on delicate stone fruits, such as peaches and plums.
Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
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