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.
I love poached peaches! Just don’t make them very often. Thanks for reminding me of this lovely method to serving our fresh summer peaches! What a lovely summer dessert too. 🙂
Of course! Now I am stocked up for a little while (won’t last too long 🙂 ).
We might try this tonight!
Let me know if you do!
We just did. We used rose, because we had some we didn’t want to drink. They’re still hot, but the one we sneaked, or two, were great!
Great! They are wonderful poached in white or rose – bon appetit!
Your poached peaches and some vanilla ice cream – heaven 🙂
Cheers
Choc Chip Uru
Agreed, Uru! 🙂
I hope my poached peaches turn out that spectacular looking when I make peach melba this weekend!
I am sure they will! Is this for FFWD? I should finally get back on the bandwagon…
Definitely another celebration of wonderful produce! I’ve been enjoying your posts of summer treats of late and I know these these delights are just around the corner for us here in Aus! Look forward to seeing what the pantry brings in Autumn! 🙂
Thank you, Alice! It’s always a harder readjustment to autumnal produce from the summer bounty, but there will be lots of apples :).
This sounds delicious! I will have to find some elderflower here 🙂
You can easily substitute a rose or white wine for gentle poaching too, Tandy!
These sound AMAZING!
I look forward to trying them over the weekend
Thank you, Sawsan! I hope you love them.