Best Vanilla Poached Peaches Recipes

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VANILLA POACHED PEACHES



Vanilla poached peaches image

Ripe peaches are poached to perfection in this light, honeyed syrup

Provided by Lesley Waters

Categories     Dinner, Lunch, Snack, Supper, Treat

Time 40m

Number Of Ingredients 4

4 large, ripe peaches
425ml sweet white wine
2 tbsp clear honey
1 vanilla pod , split

Steps:

  • Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
  • Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
  • Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.

Nutrition Facts : Calories 162 calories, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

POACHED PEACHES IN VANILLA SYRUP



Poached Peaches in Vanilla Syrup image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 8

8 peaches, peeled
3 cups water
1 1/2 cups sugar
2 to 3-inch piece of fresh vanilla bean
3 slices lemon
2 cups seedless red or green grapes
1/2 cup dried cranberries
Fresh mint for garnish

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

VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT



Vanilla Poached Peaches with Whipped Minted Yogurt image

Provided by Food Network

Categories     dessert

Time 35m

Yield about 6 to 8 servings

Number Of Ingredients 11

2 cups water
1 cup sugar
1 vanilla bean, split
8 peaches, split and seeds removed
1/2 cup water
1/4 cup sugar
1 cup loosely packed mint leaves
1 cup heavy cream
1 cup full-fat Greek yogurt
Mint sprigs, for garnish
Raspberries, for garnish

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.

POACHED PEACHES WITH VANILLA



Poached Peaches with Vanilla image

Categories     Fruit     Dessert     Poach     Low Sodium     Peach     Vanilla     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 cup semisweet white wine (such as French Colombard)
1/2 cup water
1/3 cup sugar
2 tablespoons honey
1 vanilla bean, split lengthwise
1 1/4 pounds firm ripe peaches (unpeeled), cut into 1/2-inch-thick slices

Steps:

  • Bring first 5 ingredients to simmer in heavy medium saucepan, stirring to dissolve sugar. Remove from heat. Scrape seeds from vanilla bean into syrup. Return bean to syrup. Cover and continue simmering 5 minutes. Add peaches and poach until just tender when pierced with tip of sharp knife, about 4 minutes. Transfer mixture to bowl and refrigerate until cold, at least 3 hours. (Can be prepared 3 days ahead.)
  • Remove vanilla bean and any loose pieces of peach skin before serving.

POACHED PEACHES IN VANILLA SYRUP



Poached Peaches in Vanilla Syrup image

Make and share this Poached Peaches in Vanilla Syrup recipe from Food.com.

Provided by Chrissyo

Categories     Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

2 peaches
1 1/2 cups water
1/2 cup caster sugar
1 vanilla pod, split
soy yogurt, to serve

Steps:

  • Bring a medium sized saucepan of water to the boil.
  • Drop in the peaches.
  • Cook for 30 seconds and remove.
  • Remove the skin and slice from the stone.
  • Place water, sugar, vanilla pod and peaches in a medium sized saucepan.
  • Slowly bring to a simmer and cook until peaches are just cooked.
  • Remove from heat.
  • Serve warm with a dollop of yoghurt, or cream or icecream.

Nutrition Facts : Calories 231.7, Fat 0.2, Sodium 3.6, Carbohydrate 59.3, Fiber 1.5, Sugar 58.2, Protein 0.9

POACHED PEACHES IN SPARKLING WINE WITH BASIL & VANILLA



Poached peaches in sparkling wine with basil & vanilla image

Plump peaches poached in sparkling wine and served with silky smooth vanilla ice cream - the ideal summer pud

Provided by Tom Kerridge

Categories     Dessert

Time 20m

Number Of Ingredients 9

2 vanilla pods , seeds scraped
100g golden caster sugar
8 basil leaves
4 large peaches , cut in half and stoned
200ml sparkling wine
picked basil leaves , to garnish
1 vanilla pod , seeds only
100g mascarpone
100ml whipping cream

Steps:

  • Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
  • Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.

Nutrition Facts : Calories 404 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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