Best 18 Poached Peaches Recipes

POACHED PEACHES

Steps:

• In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove saucepan from heat, and let peaches cool in the poaching liquid. Using a slotted spoon, remove peaches from poaching liquid, peel, discarding skins. Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; refrigerate until chilled.

BRANDIED POACHED PEACHES

Steps:

• Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
• Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
• Peel peaches and serve whole with syrup.

SLOW COOKER AMARETTO-POACHED PEACHES

Steps:

• Toss peaches, lemon zest, amaretto, honey, salt, red pepper flakes, and 1 cup hot water in slow cooker. Cover and cook on high until peaches are tender when pierced with a fork, about 1 hour. Keep warm until ready to serve.
• Serve peaches and sauce over ice cream and top with basil.

BOURBON-POACHED PEACHES

Steps:

• Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil peaches for 1 minute.
• Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.
• Bring 4 cups water, the sugar, and vanilla seeds and pods to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and bourbon. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.
• Transfer peaches to a large bowl using a slotted spoon. Cook syrup over mediumheat until reduced by half, about 15 minutes. Pour over peaches. Let cool completely.
• Divide peaches among five 12-ounce sterilized jars using a slotted spoon. (Jars can be sterilized by boiling in water, submerged, for 10 minutes.) Pour syrup over tops. Add vanilla pods to jars if desired. Seal jars, and refrigerate until ready to use.

POACHED PEACHES IN CHAMPAGNE

Steps:

• Make a very light incision all around peach skins.
• Plunge the peaches briefly into boiling water, then into cold water, and peel.
• Place in a shallow pan and douse with champagne.
• Add the syrup and vanilla bean.
• Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil.
• If peaches are very ripe, they will be poached after 5 minutes.
• Place peaches and syrup in a cool place, but do not refrigerate.
• Drain peaches, reserving the poaching liquid.
• Wash strawberries, remove any leaves, and purée in a blender or food processor.
• Place in a bowl and stir sugar into the purée.
• Stir romance whipped cream into the strawberry purée and add lemon juice.
• Serve on round plates, or in glass dishes or small bowls.
• Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top.
• Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.
• ROMANCE WHIPPED CREAM:.
• Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.
• Yield: 1 1/4+ cups.

POACHED PEACHES WITH RASPBERRY SAUCE

Steps:

• To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches).
• Drop peaches in liquid and poach for 10 minutes.
• Remove the peaches, cover with cold water and slip off the skins.
• Cut each peach in half and remove the stone.
• Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).
• For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
• In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.).
• Stir the remaining berries into the puree.
• Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.

POACHED PEACHES IN VANILLA SYRUP

Steps:

• To peel the peaches, plunge them into boiling water for 2 to 3 minutes. remove and remove peel; cut peaches in half
• Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third.
• Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake

POACHED PEACHES, SUMMER BERRIES AND RASPBERRY SAUCE

Steps:

• Plunge the peaches into boiling water; remove them and slip off their skins. Place the fruit in a saucepan large enough to hold them in one layer. Cover the peches with the lemon juice, white wine, sugar and cardamon, and add enough water to cover if necessary. Poach for 10 minutes, turning frequently. Drain, reserving the cooking liquid. Boil the liquid to one-half cup.
• Cook the raspberries in the peach cooking liquid for five minutes. Puree them in a food processor and strain through a sieve.
• Place a pool of raspberry sauce on each of four plates. Put the peach in the middle and arrange the raspberries, blueberries and blackberries. Garnish with a sprig of mint.

MINTED POACHED PEACHES

Steps:

• Using a paring knife, lightly score an X into bottom of peaches (this will help with peeling later). In a large saucepan, combine sugar, vanilla, lemon zest, mint, and water. Cook over medium, stirring occasionally, until sugar has dissolved, about 2 minutes.
• Add peaches and enough water to cover. Bring to a bare simmer, and cook, turning occasionally, until peaches are easily pierced with a skewer, 6 to 10 minutes, depending on ripeness of peaches.
• Remove peaches with a slotted spoon; let cool slightly. Using a paring knife, peel peaches; return to syrup. Serve with mint sprigs.

POACHED SUMMER PEACHES WITH STILTON STRAWBERRY SALAD

Steps:

• Begin by poaching the peaches. Bring the Beaume de Venise, sugar, and water to a boil. Add the peaches to the hot liquid. Cover the pot with parchment paper and bring to a rolling boil. Remove pot from heat and let the peaches sit in the hot liquid until it cools down. Peel skins off and set aside. Dice the strawberries and place them in a bowl. Toast the walnuts and chop into small pieces and add them to the strawberries. Crumble the Stilton and mix with the strawberries. Preheat the oven to 350 degrees F. Carefully place a phyllo sheet on a flat surface and lightly brush with the melted butter. Sprinkle with confectioners' sugar. Place another sheet of dough on top of the other and repeat process 5 times. Cut the pastry in a long, 1-inch width triangle, place it on a silpat or a parchment lined baking sheet and bake for 15 minutes. Remove from the oven and sprinkle crumbled Stilton. Allow to cool on a wire rack. To serve, slice the peaches in half and remove the pit. Place peaches in center of 4 plates, scoop strawberry salad and place on top of peaches. Drizzle the Balsamic Reduction, add a few Candied Walnuts around plate, and top with Stilton crisps.
• Preheat oven to 275 degrees F. To candy the walnuts, combine the honey with the walnuts, spread over a baking sheet, and bake for 20 minutes. Balsamic reduction: 3 cups balsamic vinegar Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside.
• Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside.

VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT

Steps:

• Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
• For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
• In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
• To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.

ROSé-POACHED PEACHES WITH WHIPPED MASCARPONE

Steps:

• Halve the vanilla bean lengthwise with a sharp paring knife. Set one half aside and put the other half in a large pot. Add the rosé, 3/4 cup of the honey, peppercorns, fennel seeds and 1 cup water. Use a vegetable peeler to remove the zest of the oranges and lemons and add the zest to the pot. Squeeze in the juice of 1 orange. Bring to a simmer over medium-high heat, stirring occasionally to dissolve the honey. Reduce the temperature to low and add the peaches (the liquid should be still and there should be no simmering bubbles). Cook, flipping the peaches halfway through, until they are softened and the skins start to pull away, 10 to 12 minutes.
• Meanwhile, put the mascarpone in a large bowl and whisk until loosened. Scrape in the seeds from the remaining vanilla bean half and add the scraped vanilla bean pod to the poaching liquid. To the mascarpone, add the remaining 1/4 cup honey, 1/2 teaspoon salt and the heavy cream and whisk until medium stiff peaks form, 3 to 4 minutes. Refrigerate until ready to use.
• Add the pistachios, light brown sugar and cayenne pepper to a small skillet and cook over medium-high heat, stirring frequently, until the sugar is dissolved, syrupy and evenly coats the pistachios, 2 to 3 minutes. Transfer to a parchment-lined plate and let cool completely, about 5 minutes (the coating will be sticky but will harden as the nuts cool).
• Divide the whipped mascarpone among 8 serving bowls. Use a slotted spoon to remove the peaches and add one half to each bowl. Evenly sprinkle the pistachios over the top.

POACHED PEACHES IN WHITE WINE GELATIN

Steps:

• In a saucepan combine the wine, 3/4 of the lemon zest, and the seeds of the vanilla bean and bring to a slow simmer. Add the peach halves and return to a simmer, covered for 3-5 minutes, depending on the firmness of the peaches. When done, the peaches should easily be pierced with a sharp knife. Allow the peaches to cool slightly in the wine mixture until cool enough to handle, but still warm. Remove the peach skins and discard. Cut the peach halves as you desire, into quarters, slices, or chunks and divide among six small glass bowls or custard cups. Strain the wine mixture (use a coffee filter if you want a really clear gelatin) and then whisk in the gelatin crystals until completely dissolved. Pour the gelatin mixture over the fruit and place the dishes in the refrigerator for up to two hours or until the gelatin has set. To serve, mix the reserved lemon zest with the berries and divide the berry mixture among the six desserts. If desired, garnish with a spoonful of whipped cream and a sprig of mint.

FROZEN YOGURT WITH POACHED PEACHES

Steps:

• Frozen Yogurt:
• Whisk cream, yogurt, milk, honey, lemon juice, and salt in a large bowl. Process in an ice cream maker according to manufacturer's instructions.
• Transfer frozen yogurt to an airtight container or a shallow baking pan; cover and freeze until firm, at least 2 hours.
• Do ahead: Frozen yogurt can be made 1 week ahead. Keep frozen.
• Peaches and assembly:
• Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a large bowl of ice water and let cool. Carefully peel peaches, reserving skins.
• Bring lemon verbena, Cocchi Americano, sugar, reserved peach skins, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat and simmer until mixture has thickened slightly and looks syrupy, 10-12 minutes.
• Add peaches, cover saucepan, reduce heat, and gently poach fruit until the tip of a paring knife easily slides through flesh, 12-15 minutes. (Very ripe fruit will take less time to cook.) Using a slotted spoon, transfer peaches to a plate and let cool. Cut into wedges.
• Meanwhile, return poaching liquid to a boil and cook until reduced by half, 15-20 minutes. Let cool, then discard solids.
• Scoop frozen yogurt into small glasses or bowls and serve topped with peaches, some reduced poaching syrup, and pistachios.
• Do ahead: Peaches can be poached 3 days ahead. Cover and chill in poaching liquid. Bring peaches to room temperature and reduce poaching liquid just before using.

HONEY-POACHED PEACHES

Steps:

• Pour 2.5 c cold water into a large shallow pan or non-stick frying pan. Stir in the sugar and honey and cook over a low heat to dissolve the sugar. Bring to the boil, then bubble gently for 10 minutes.
• Add the peaches, then cover and simmer in the sugar syrup for 5-10min until just soft. Remove with a slotted spoon, put on to a plate and leave to cool.
• Boil the syrup for 10 mins until reduced to about 1 cup then cool and chill.
• Skin the peaches if you want to and serve with a little of the honey syrup.

CHILLED WHITE PEACHES POACHED IN ROSE SYRUP

Steps:

• Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medum saucepan over high heat. Carefully add peaches and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife 20-25 minutes.
• Use a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.,.
• Meanwhile, return poaching liquid to a simmer and cook until reduced by about three-quarters, about 20 minutes. Pour though a sieve, and discard zest and leaves (You should have about 1 cup syrup). Let cool for 10 minutes.
• Refrigerate singel layer of peaches and the syrup in separate airtight containers until colde, at least 30 minutes, or overnight, To serve, place a each on a serving late, and spoon about 3 Tbs. syrup around each peach, Garnish with lemon verbena if desired,.

PEACHES POACHED IN RED WINE

Steps:

• 1. Blanch peaches in medium saucepan of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Pull off peel, using small sharp knife.
• 2. Rub peaches all over with lemon juice.
• 3. In a large pot, bring the wine, water, cinnamon sticks, sugar, and 3 of the lemon slices to a boil, and simmer 15 minutes.
• 4. Add peaches and simmer 20 minutes, turning them occasionally to color evenly with wine syrup. Let peaches steep in syrup several hours or overnight at room temperature.
• 5. Remove peaches from syrup and set aside. Boil the syrup down over high heat to 1 cup. Let cool completely.
• 6. Serve peaches whole or sliced in wedges. Spoon syrup over them and garnish each portion with a piece of cinnamon stick and half a lemon slice.

MANOURI CHEESECAKE WITH WINE POACHED PEACHES AND PHYLLO CIGARS

Steps:

• Combine the melted butter and ground graham crackers on the bottom and up the sides of a 10-inch springform pan and chill.
• Preheat the oven to 325°F.
• In the bowl of an electric mixer whisk together all the.
• remaining ingredients for the cheesecake.
• Pour into the chilled springform pan and bake until set, about 1 1/4 hours.
• While the cheesecake is baking, make the fruit topping: Poach the peaches and figs in the wine together with the spices until the figs soften.
• Remove peaches and figs with a slotted spoon and strain the liquid.
• Put back into a pot and simmer until reduced to a loose syrup consistency. Place the fruit back into the reduced wine.
• Make the cigars: Place the first phyllo sheet in front of you, brush with butter and sprinkle with half the nut and sesame seed.
• filling.
• Sprinkle lightly with sugar and cinnamon and roll up along the horizontal end very tightly to get a thin cylinder.
• Repeat with the second sheet and nut-sesame-seed mixture.
• Bake on a buttered sheet pan until crisp and golden, remove, cool, and, using a serrated knife cut into 8 equal pieces.
• When the cheesecake is set and golden, remove and cool.
• Remove from the springform pan and cut into 8 slices.
• To serve: top with the peach-wine mixture and garnish with a phyllo cigar.