Poached peaches are a quintessential summertime staple. They can be used in so many cocktails and deserts, from peach melba, to peach trifle to peaches and cream. Or save them for breakfast and serve them up on pancakes or granola. They are also amazing paired with savory dishes like a skirt steak, kabobs or pork chops. Or smoked cheddar cheese on a charcuterie board!
Poaching peaches offer a versatile and sophisticated addition to so many menus. They are just as at home for a fourth of July barbecue as they are for a sit down dinner. The flavor is excellent and they are so much easier to work with than pears.
Poaching peaches is a classic culinary technique that enhances the natural sweetness and flavor of the fruit. By gently simmering peaches in a flavorful liquid, you can achieve a tender, succulent texture while infusing them with subtle, aromatic notes.
For a more adult flair, replace half of the water in this recipe with bourbon, whiskey or rye whiskey. I also recently tried this with Peach Vodka and it was absolutely DIVINE! The alcohol doesn’t completely cook off, so don’t share this recipe with the kiddos! (keep it all for yourself).
The peaches should be peeled prior to poaching. If the skin does not come off easily, score the them by making an “X” in the skin with a sharp knife. Then blanche them by popping them in boiling water for exactly one minute and the skins will come off more easily.
For pitting, this recipe works best with freestone peaches. If the pit is not freestone, then you can cut the peach into quarters to more easily remove the stone. Be careful to not bruise or smush the shape of the peach when pulling it from the pit. Use a knife if required.
Let’s dive in and start poaching peaches.
Ingredients
- 1 Cup water (or substitute half cup water and half cup whiskey)
- 1/2 cup granulated sugar
- Pinch of saffron for color
- A few cardamom seeds
- Splash or rose water
- 3 somewhat firm but ripe peaches, peeled, pitted and halved lengthwise.
Instructions for Poaching Peaches
- Add the water, sugar, saffron, rose water and cardamom to a boil on high heat. Keep on heat at a boil for one minute.
- Gently set the peeled and pitted peaches flat in the liquid, then reduce the heat to medium. Cook 3 minutes.
- Gently turn the fruit over and cook an additional 2 minutes, or until the peaches are just tender depending upon ripeness.
- Transfer the peaches to a plate and allow to cool prior to adding them to your desert or ice cream.
- Continue to cook the liquid until it is reduced to a syrup. Pour this over the peaches and ice cream.
Enjoy!
