Honey poached peaches
From nuggle 16 years ago
- 10 minutes to make
- Serves 4
If at all possible, start these peaches the day before serving. I love the visual combination of the spiky green pistachio slivers against smooth, blushed peach cheeks. It is the perfect dessert to linger over in the late summer sun. Read more Notes: If the peaches are freestone, then remove stones before cooking. If not, then pit after cooking. Leaving the peels on the peaches will not only protect the tender flesh, but also tattoo the fruit a mottled sunset hue. • Testing for doneness on the cut side of the peach helps to hide any marks. • My mother in law suggests these peaches on top of Belgian waffles for a truly decadent brunch. See less
Ingredients
- 3 cups water shopping list
- 5 tablespoons honey shopping list
- 3 tablespoons sugar shopping list
- 1 vanilla bean, split lengthways shopping list
- 5-6 medium peaches, about 1 kilogram in total, halved lengthways (see note) shopping list
How to make it
- In a medium saucepan, combine water, honey, sugar and vanilla bean. Cover and simmer for 5 minutes. Add peach halves cut side down (this may need to be done in batches), and simmer uncovered for 3-4 minutes. Turn using a pair of spoons and simmer for an additional 2-3 minutes, until the flesh is just tender when pricked with the tip of a knife or tines of a fork. Cooking time will, of course, depend on the ripeness of the fruit. Using a slotted spoon, remove to a bowl and continue until all the peaches are cooked.
- Increase the heat and boil the remaining poaching liquid until reduced to a syrup consistency. The poaching will stain the syrup a pink-peach, which will deepen upon reduction.
- While the liquid is reducing, use your fingers to peel the skins off the peaches and remove any remaining stones.
- Pull out the vanilla pod and pour syrup over the peaches. Cover and chill, for at least an hour or preferably overnight. The longer the peaches sit, the more they will soak up the deeply aromatic liquid.
- Serve as pictured with ricotta cream and a sprinkling of slivered pistachios, or over ice cream or simply as they are.
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