Recipe

Honey Poached Peaches Recipe


Honey Poached Peaches Recipe
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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. Notes: If the pe... More

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Ingredients
  • 3 cups water
  • 5 tablespoons honey
  • 3 tablespoons sugar
  • 1 vanilla bean, split lengthways
  • 5-6 medium peaches, about 1 kilogram in total, halved lengthways (see note)

Directions
  1. 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.
  2. 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.
  3. While the liquid is reducing, use your fingers to peel the skins off the peaches and remove any remaining stones.
  4. 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.
  5. 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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Comments


Peach season ended rather abruptly here, and I was left with a kilo of unappetizing peaches - they tasted like wet newspaper. But this recipe made them delicious!

I'm eating them right now with German pancakes (which are kind of like crepes) - they're wonderful!


So glad to hear that! I'm thrilled to hear that they were a success for you.


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