What term describes fruits that are cooked in simmering water?

The term that describes fruits cooked in simmering water is "poached." Poaching involves gently cooking food in water or a flavored liquid at a relatively low temperature — usually below boiling — which allows the food to cook through without breaking apart. This technique is particularly suitable for delicate items like fruits, as it helps them maintain their shape and texture while infusing them with flavors from the poaching liquid, such as sugar syrup or spices.

This contrasts with the other methods listed. Frying involves cooking food in hot fat or oil, which is not appropriate for fruits intended to be softened gently. Steaming uses vapor from boiling water to gently cook food, and while this method is effective, it does not involve submerging the food in liquid like poaching does. Boiling entails cooking in water at a rolling boil, which can break down the fruit's structure and cause it to lose both flavor and nutrients more rapidly than poaching.