For Tender Texture Poaching fruit by simmering it in a flavored syrup deepens its flavor, softens its flesh, and gives it a shiny, almost translucent appearance. The sugar in a poaching syrup penetrates the fruit and keeps it firm during and after cooking.
Sugar also slows the cooking process, so the fruit takes longer to cook and absorbs more flavor.
Lay parchment on top of the fruit as it simmers in syrup. This helps the fruit cook more evenly. Poach until the fruit is soft when pierced but still holds its shape. A red wine syrup adds color to pears. Poaching syrups are usually made with granulated sugar and water, but brown sugar, honey, and maple syrup, used in roughly the same proportions, add rich flavors and a deeper caramel color.