I had poached peaches at a dinner in Provence where the host served them in wide, shallow bowls with the syrup pooled around them and a spoonful of whipped cream on the side. The peaches were whole, halved, soft, and stained pink from the wine. This recipe does it with water instead of wine: peach halves poached in a syrup of water, cinnamon stick, cloves, and sugar until tender. About ten minutes.
After the peaches come out, the poaching liquid simmers until it reduces to a syrup. Poured over the peaches with whipped cream or Greek yoghurt on the side. The cinnamon and cloves perfume the syrup and the peaches absorb the warmth of both spices.
Tips for Poaching Peaches
Use firm, ripe peaches
Peel and halve the peaches, removing the pits. The flesh should give slightly when pressed but not be soft. Over-ripe peaches fall apart in the liquid.
Peeling is easier if you score an X on the bottom and blanch for thirty seconds in boiling water. The skin slips off.
Reduce the syrup after removing the peaches
The poaching liquid is thin at first. Simmer it after the peaches come out until it coats the back of a spoon. This concentrates the cinnamon and clove flavour.
Do not reduce too far or it becomes a candy. You want a pourable syrup, not toffee.
Summer Peaches and Cream
Total Time: 30 minutes
Yield: 2 servings
Description
Summer peaches are poached in their own juices with aromatic spice for sweet flavor and then served with the reduced juice-syrup and cool whipped cream or yogurt.
Ingredients
Units
- 3 peaches
- 2 cups of water
- 1 cinnamon stick
- 2 cloves
- 1/4 cup sugar
- 1 cup whipped cream or Greek yogurt
Instructions
- Peel and halve the peaches, removing the pits.
- In a pot, combine water, cinnamon stick, cloves, and sugar. Bring to a simmer.
- Add the peach halves to the pot and poach for about 10 minutes until tender.
- Remove peaches and continue to simmer the liquid until it reduces to a syrup.
- Serve the peaches with the syrup drizzled over and a dollop of whipped cream or yogurt.
Notes
Your peaches should still be firm, but ripe, before you cook them. You don’t want them to be falling apart after they are poached.
To make this vegan, substitute agave for the honey and use coconut whipped cream or a non-dairy yogurt as the topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Category: Dessert
Method: Stovetop
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 25
- Sodium: 10
- Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
Frequently Asked Questions
Can I use wine instead of water?
Yes. A light red or white wine makes a more complex poaching liquid. Use the same amount and add the sugar, cinnamon, and cloves as directed.
Can I serve this cold?
Yes. Poach the peaches, make the syrup, and chill everything in the fridge for at least two hours. Cold poached peaches with cold cream is a different but equally good dessert.
What kind of cream should I use?
Whipped cream for richness, Greek yoghurt for tang. The recipe suggests either. Whipped cream is more traditional. Yoghurt is lighter.
If You Liked This Recipe, You’ll Love These
- Baked Peach and Rosemary Pound Cake
- Baked Peaches with Cinnamon, Honey and Fried Breadcrumbs
- Blackberry Nectarine Crisp
- Blackberry Peach Pie
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