Imagine a dessert so elegant and simple that it transports you straight to the charming countryside of France with just one bite. These poached peaches are not just a dessert; they're a culinary experience that combines the delicate sweetness of ripe peaches with the vibrant burst of fresh raspberries. Perfect for summer gatherings or a romantic dinner, this recipe will elevate your dessert game and impress even the most discerning food lovers.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 ripe peaches
- 2 cups water
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Mint leaves for garnish
Instructions
- Prepare the peaches by washing them thoroughly and gently scoring a small X at the bottom of each peach to help with peeling later.
- In a medium saucepan, combine water, sugar, and vanilla extract. Stir until sugar completely dissolves and create a light syrup.
- Bring the syrup to a gentle simmer over medium heat, ensuring it doesn't reach a full boil.
- Carefully lower the peaches into the simmering syrup, making sure they are mostly submerged. Cook for 5-7 minutes, turning occasionally to ensure even poaching.
- Test the peaches' doneness by inserting a small knife. They should be tender but not mushy.
- Remove peaches from syrup using a slotted spoon and let them cool slightly. Gently peel the skin off using the pre-scored X.
- Slice the peaches in half and remove the pit carefully.
- Arrange peach halves on serving plates and generously scatter fresh raspberries around them.
- Optional: Drizzle some remaining poaching syrup over the peaches for extra sweetness.
- Garnish with fresh mint leaves and serve warm or chilled.
Tips
- Choose ripe but firm peaches to ensure they hold their shape during poaching.
- Use a wide, shallow pan to allow peaches to poach evenly without crowding.
- Keep the poaching liquid at a gentle simmer, not a rolling boil, to prevent peaches from becoming mushy.
- The X-scoring technique helps make peeling easier after poaching.
- For extra flavor, consider adding a cinnamon stick or a splash of white wine to the poaching syrup.
- Serve immediately for the best texture and temperature contrast.
- If you prefer a more intense flavor, reduce the poaching syrup after removing the peaches to create a thicker, more concentrated sauce.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 38g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
