Poached Peaches Recipe

I absolutely adore this recipe because it transforms simple, ripe peaches into a sweet and aromatic dessert that’s both elegant and comforting. Plus, the delightful combination of vanilla and cinnamon makes my kitchen smell incredible, giving me all the cozy, nostalgic vibes.

I enjoy making uncomplicated sweet dishes that reveal the inherent sweetness of fruit. Poached peaches are a specific example of this.

When I take ripe peaches and simmer them gently in a pot, their poaching liquid—water, granulated sugar, a vanilla bean, and a cinnamon stick—sings with flavors that make them taste more like themselves. A hint of lemon juice counters the sweetness, while a tiny amount of salt brings everything into balance.

That’s right. This dish is nothing more, nothing less than poached peaches.

They offer not only an exceptional good-mannered way to serve ripe summer fruit but also a dessert that contains less added sugar than most.

Ingredients

Peaches:
Rich in fiber and vitamins, they have a sweet, juicy flavor.

Granulated sugar:
Sweetness is added and tartness of fruit is balanced.

Vanilla bean:
Fortifies the fragrance and adds a dash of delectability.

Cinnamon stick:
Spice notes of warmth that add depth and complexity.

Lemon juice:
Makes flavors pop, plus contributes just a touch of acid.

Ingredient Quantities

• 4 ripe peaches
• 4 cups water
• 1 cup granulated sugar
• 1 vanilla bean, split
• 1 cinnamon stick
• 2 tablespoons lemon juice
• Pinch of salt

Instructions

1. Get a pot of medium size and place it on the stove. Pour 4 cups of water into the pot.

2. Place the following ingredients into the pot: 1 cup of sugar (granulated); 1 vanilla bean, split; 1 cinnamon stick; 2 tablespoons of juice (lemon); and a small amount of salt.

3. Mix over medium heat until the sugar is completely dissolved and the liquid comes to a gentle simmer.

4. As you wait, make a tiny “X” at the bottom of each of the 4 ripe peaches.

5. Immerse the peaches in the gently bubbling liquid and allow them to cook slowly for 5-7 minutes or so, or until they are soft and tender when touched.

6. A slotted spoon should be used to carefully take the poached peaches out of the pot and place them in a bowl to cool.

7. When they have cooled, delicately remove the skin from each peach, starting from the “X” incision you made earlier.

8. Slightly increase the heat and allow the poaching liquid to reduce for another 10-15 minutes until it thickens somewhat.

9. Cut the peaches in half and remove the pits. Serve them with a syrup that is suffused with perfume.

10. Serve with a scoop of vanilla ice cream or whipped cream for an extra touch of indulgence, if you like.

Equipment Needed

1. Medium-sized pot
2. Stove
3. Measuring cups
4. Measuring spoons
5. Slotted spoon
6. Paring knife
7. Cutting board
8. Mixing spoon
9. Bowl for cooling
10. Serving dish
11. Optional: Ice cream scoop or spoon for whipped cream

FAQ

• Can I use a different fruit instead of peaches?Indeed, other stone fruits like nectarines or apricots can be used as substitutes; yet, the cooking time might differ a tad because of the firmness factor with the chosen fruit.
• Do I need to peel the peaches before poaching?Optional: Remove Peels. Poaching loosens the skin, making it easy to remove if you wish.
• What can I do with the leftover poaching liquid?The syrup that remains is exquisite and serves beautifully as a sweetening agent for any number of beverages, such as iced tea or cocktails, or as a topping for a variety of desserts, from eh cream to eh pancakes.
• How can I serve poached peaches?Warm or cold, poached peaches are a light dessert that can hold their own, served just as they come
  or with a sauces or toppings that enhance them
• Can this recipe be made in advance?Certainly! Peaches that have been poached can be prepared a day ahead of time, and they should be stored in the refrigerator in their poaching liquid. That not only keeps the peaches good and safe until you’re ready to use them, but the poaching liquid (which has probably now become some sort of syrup) is more flavorful than ever and will only serve to make your finished dessert that much better.
• Is there a substitute for the vanilla bean?A substitute can be made using 1 teaspoon of vanilla extract, added after the poaching process and the removal of the peaches from heat.
• Can I use honey instead of sugar?Certainly! Here’s an alternative rendering: Yes, honey can serve as a sugar substitute in poaching, but it—along with maple syrup, agave nectar, or corn syrup—will add a different flavor and character to the poaching liquid.

Substitutions and Variations

Nectarines or apricots can be substituted for peaches due to their shared sweet and juicy flavor characteristics.
Sugar that has been granulated: Honey or agave syrup can be used as an alternative natural sweetener.
Vanilla bean: Substitute 1 teaspoon of vanilla extract for ease of use.
Use 1/2 teaspoon of ground cinnamon in place of a cinnamon stick.
Lemon juice: For a somewhat different citrus jolt, you can use lime juice instead.

Pro Tips

1. Choose Ripe but Firm Peaches Select peaches that are ripe for the best flavor, but firm enough to hold their shape during poaching. This will ensure they don’t become mushy.

2. Optimize Flavor Infusion Consider lightly scoring the flesh of the peaches with additional small cuts to allow the poaching liquid to infuse more deeply, enhancing the flavor.

3. Vanilla Bean Enhancement Scrape the seeds from the vanilla bean before adding it to the pot. This ensures that the vanilla flavor is evenly distributed through the syrup.

4. Chilling for Taste After poaching, let the peaches cool completely in the refrigerator, still in the poaching liquid. This will allow them to absorb more of the aromatic flavors.

5. Syrup Versatility Use the leftover poaching syrup as a flavorful topping for other desserts like pancakes, waffles, or even in cocktails for a sweet and spiced twist.