Saffron and Honey

Gently poached peaches

August 19, 2012 — Dessert, fromage frais, Ice cream, ingredient of the month, Ingredients, Jersey, peach, peaches, poached fruit, poached peaches, st germain, vanilla, Vanilla extract

Poached peaches, to me, are one of the most beautiful and delicious things. It’s a great way to accentuate and preserve the sweet flavor and sunset colors of peak season fruit.

Serving suggestions: I am happy to just eat these with a spoon, but the peaches are delicious as an accompaniment to Greek yogurt, fromage blanc, ice cream, or your favorite poundcake.

Gently poached peaches

You’ll need:

• 2 large ripe but firm peaches (I used local Jersey peaches)
• 5 cups water
• 1/2 cup vanilla sugar
• 1 t vanilla extract
• 1 cup St Germain (elderflower liqueur)
• 1 peach kernel (optional, if you can split the pit and extract it)

1. Slice peaches in half , core, and score the base of each peach with a shallow cross – this will make removing the skins easier.

2. Place the water, sugar, vanilla, and St Germain in a large saucepan over low heat and stir until dissolved. Increase heat, bring to a boil, and cook for 15-20 minutes.

3. Place peaches in the poaching liquid. Cook for about 15 minutes, covered with a round piece of parchment paper, until peaches are just soft to the touch.

4. Cool before peeling. If storing, place in mason jars and cover with syrup.