Poached peaches are literally, the easiest summery dessert or snack you would ever make. So delicious to indulge in.
Exactly how the name suggests, these are peaches that are poached. If you have never tried it or not used to the concept, cooked fruit might sound a little gross. But I’ll tell you this, once you try it, there is no going back. You’ll want to make it again and again!
We start by preparing a flavour infused sugar syrup. Then, add in the peaches and cook it until they are tender. While I have shared my measurements for this recipe, I will be honest and admit that it can be very easily altered to your taste, liking and maybe even on the size of your saucepans.
Below are some tips that might help you in making the best poached peaches:
Tips for making Poached Peaches
- When I said the recipe can be altered to the size of your saucepans, I meant it. Infact, I highly suggest using a medium-sized shallow saucepan such that the peaches will atleast be 90% submerged into the syrup. However, if your saucepan is too large, then increase the water and sugar, as needed.
- Both white and yellow peaches work, ensure they are ripe but firm. If the peaches are too tart in taste, you can add a little extra sugar in the syrup.
- Get creative when you’re infusing your syrup using different spices and herbs. I love it with Rosemary and Cinnamon but here are some other ideas you can try in your own combination. Cardamon, Basil leaves, Dill, Mint, Vanilla, Star Anise and even Lemon or Orange zest might work very well.
- If you have the patience and the time, then you can cook the peaches longer than 20minutes until the syrup is significantly reduced. From my experience, this enhances the flavour infused in the peaches. Just keep an eye out so that they don’t get mushy.
- Don’t throw away the leftover syrup. Store it in an airtight container and you can use it later when making fresh homemade juices, when baking or as a topping to your icecream and desserts. The aromatic syrup is going to enhance any dish or drink you put it into.
More summery fruit based desserts: Blueberry Crisp, Mango Cheesecake cups and Blueberry-Orange Rolls
It’s a perfect dessert to make with your peaches during the summertime. Minimal effort and ultimate joy!
RECIPE for Poached Peaches:
Poached Peaches
Course: Breakfast, Desserts4-8
servings10
minutes20
minutes30
minutesIngredients
3-4 peaches, cut into halves
3 cups water
1 1/2 cups sugar
1 sprig of rosemary (or other fresh herbs)
1-2 inch cinnamon stick (or other spices)
Directions
- In a medium-sized saucepan, add water and sugar on low-medium heat. Stir until the sugar is dissolved. Once it is dissolved, add the rosemary and cinnamon. You can add any other spices, herbs or flavourings that you would like to infuse into the peaches.
- Add the halved peaches into the boiling water, cut-side facing downwards. Let it cook in the syrup for 5-10 minutes and then flip it over.
- Using a sharp knife, poke in to check if it’s soft and tender. This may take around 20 minutes, cooking time will alter based on ripeness of the peach.
- Once it is cooked, remove the peaches from the syrup using a slotted spoon. Peel off the peach skins. Serve it warm either as it is, or sliced into wedges, along with a drizzle of the same syrup. You can also add icecream to turn it into a delicious summery dessert or have it as a healthier breakfast option along with greek yoghurt and granola.
Very nice. I added a step to cleanly peel the peaches; I boiled the water without sugar, and also filled another pan with ice water. I put the peaches into the boiling water for about two minutes and then put them into the ice bath. I then easily peeled the skin off the intact peaches. While I was peeling and halving them, I added the sugar, rosemary, and cinnamon to the boiling water. I the proceeded with the recipe s written. Delicious!
Oh lovely! Glad that turned out well… hope you make it again!