Poaching fruit—simmering it gently in liquid—can help you quickly bring a simple, elegant dessert to the table. As it poaches, fruit becomes tender because it absorbs some of the cooking liquid. For this reason, the flavor of the liquid is key. Click here for recipes, or create a simple poaching liquid by mixing two parts liquid (such as wine, water, or fruit juice) with one part sugar. Then try your hand at the technique with these tips from Test Kitchens professional Kathryn Conrad.

Step One: Core or pit, 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.

Step Two: Submerge fruit in the poaching liquid in a stainless steel pan. Cover with a plate to weigh the fruit down and ensure even cooking.

Step Three: Simmer for 10 minutes, then check for doneness by piercing with a knife. (Fruit should give without being mushy.) Continue simmering to suit your taste.

Step Four: Remove fruit with a slotted spoon, and allow it to cool. Serve or store the fruit with the poaching liquid in the refrigerator until you are ready to serve.

Quick Tip: Refrigerate any leftover poaching liquid. You can reduce it and use it as a fruit-infused sauce for roasted or pan-seared meats.

Check out 70 delicious poached recipes.