Poached Peaches

Poached Peaches
Servings: 12 Prep 15 mins Cook 22 mins


  • 6 peaches
  • 1 bottle (750 ml) sauvignon blanc white wine OR: other dry white wine
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 6 whole allspice berries
  • 6 whole black peppercorns
  • 3 whole cloves
Cream Topping:
  • 3/4 cup heavy cream
  • 2 tablespoons confectioners sugar
  • 1/2 cup vanilla yogurt
Hazelnut Praline:
  • 3/4 cup granulated sugar
  • 1/2 teaspoon water
  • Pinch salt
  • 3/4 cup chopped, skinned hazelnuts

Make It


1. Bring large pot of water to a boil. With small knife, make an X in bottom of peaches. Carefully drop peaches into boiling water; boil 2 to 3 minutes or until skins loosen. Fill large bowl with cool water and ice cubes. Remove peaches and drop into ice water to stop the cooking. Beginning at X at bottom of peaches, peel skin off peaches. Slice peaches in half; remove pits.

2. In medium-size saucepan, combine wine and sugar. Bring just to a boil, stirring to dissolve sugar. Add cinnamon stick, allspice, peppercorns and cloves. Add peach halves. Cover; simmer 20 minutes.

Cream Topping:

3. Meanwhile, in medium-size bowl, combine heavy cream and confectioners sugar. Beat until stiff peaks form. Fold in yogurt. Cover and chill.


4. Line baking sheet with nonstick aluminum foil, or with regular foil, lightly coated with cooking spray. In medium-size heavy-bottomed saucepan (not nonstick), heat together sugar, water and salt over medium-high heat until mixture begins to turn light caramel color, about 7 minutes. Remove from heat; quickly stir in chopped nuts. Carefully spread onto foil-lined pan, making mixture as flat as possible. Let cool.

5. Once peaches are done, with slotted spoon, transfer peaches to glass bowl. Strain poaching liquid to remove spices; return liquid to saucepan. Boil liquid in saucepan over high heat for 10 minutes or until slightly reduced (you should have about 2 cups). Let syrup cool slightly. Pour over peaches in bowl.

To serve:

6. Place 1 peach half on a plate or in small bowl. Drizzle with a little syrup. Top with Cream Topping. Garnish with piece of Hazelnut Praline. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 298, Fat, total (g): 10, chol. (mg): 21, sat. fat (g): 4, carb. (g): 42, fiber (g): 2, pro. (g): 3, sodium (mg): 28, Percent Daily Values are based on a 2,000 calorie diet.