Minted Poached Peaches Recipes

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VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT



Vanilla Poached Peaches with Whipped Minted Yogurt image

Provided by Food Network

Categories     dessert

Time 3h35m

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.

MINTED POACHED PEACHES



Minted Poached Peaches image

You can reserve the syrup to poach other fruits, such as nectarines. Store in the refrigerator and simply top off with a little water as needed.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

6 firm, ripe peaches
2 cups sugar
1 vanilla bean, split (or 1/2 teaspoon pure vanilla extract)
2 strips lemon zest
1 large mint sprig, plus more for serving
4 cups water

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.

Nutrition Facts : Calories 298 g, Fiber 1 g, Protein 1 g

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.

THE DREAMIEST PEACHES



The Dreamiest Peaches image

Warm peaches topped with vanilla wafer crumbs, and baked in dreamy sugar and cinnamon mixture. A quick and easy favorite dessert!

Provided by C.WARMOTH

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 6m

Yield 6

Number Of Ingredients 5

1 (15 ounce) can peach halves, drained
10 vanilla wafers, crushed
1 tablespoon brown sugar
1 tablespoon butter, softened
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven on broiler setting.
  • Place peaches hollow side up in a pie pan. In a medium bowl, mix together crushed vanilla wafers, brown sugar, butter and cinnamon until crumbly. Sprinkle over peaches.
  • Place under broiler, and cook until sugar is melted and bubbly, about 1 minute.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 20 g, Cholesterol 5.1 mg, Fat 3.9 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 56 mg, Sugar 9.4 g

POACHED PEACHES



Poached Peaches image

Use this poached peaches recipe to make Individual Peach Tarts.

Provided by Martha Stewart

Yield Makes enough for 12 tarts

Number Of Ingredients 3

1 cup sugar
Juice of 1 lemon
3 firm ripe freestone peaches, halved and pitted

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.

CINNAMON POACHED PEACHES WITH MASCARPONE FILLING



Cinnamon Poached Peaches With Mascarpone Filling image

Make and share this Cinnamon Poached Peaches With Mascarpone Filling recipe from Food.com.

Provided by Sandylee

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 large ripe peaches, halved, pits removed
1 1/2 cups water
1 tablespoon sugar
2 cinnamon sticks
1/2 cup mascarpone cheese
1/2 cup whipped cream
3 tablespoons white sugar
1 teaspoon rum extract
icing sugar (optional)
cinnamon (optional)
1 sprig mint (optional)

Steps:

  • Combine water, 1 tbsp sugar and cinnamon sticks in saucepan; bring to a boil.
  • Set peach halves in saucepan, cover and simmer for 10 minutes.
  • Remove from water and chill.
  • Meanwhile, blend filling ingredients until smooth.
  • To serve:
  • Place one poached peach half on each of 4 plates.
  • Top with ¼ of filling mixture.
  • Slice 2 remaining peach halves into 8 slices.
  • Add 2 slices per plate to garnish.
  • If desired, sprinkle with icing sugar and cinnamon.
  • Place mint sprig on each plate.

Nutrition Facts : Calories 117, Fat 2, SaturatedFat 1.1, Cholesterol 5.7, Sodium 11.6, Carbohydrate 24.9, Fiber 1.8, Sugar 23.2, Protein 1.3

POACHED PEACHES IN CHAMPAGNE



Poached Peaches in Champagne image

Fresh peaches poached in champagne need to be tasted to be really appreciated. Cooling time not included. For Zaar World Tour Champagne is French.

Provided by Annacia

Categories     Dessert

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 large ripe peaches, preferably white
2 cups dry champagne
1/2 cup maple syrup
1/2 small vanilla bean
3 large strawberries
2 tablespoons powdered sugar
1/4 medium lemon, juice of
1 cup romance whipped cream, see recipe below
2 large mint leaves (to garnish)
1/2 cup heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla extract

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.

FROZEN PEACHES WITH STRAWBERRIES AND MINT



Frozen Peaches With Strawberries and Mint image

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

Provided by Skye Gyngell

Categories     Bon Appétit     Frozen Dessert     Freeze/Chill     Poach     Peach     Strawberry     Summer     Dessert     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 6

3/4 cup sugar
6 large ripe peaches (about 3 1/2 pounds total), halved, pits removed
1 vanilla bean, split lengthwise
3 sprigs spearmint or mint
1 tablespoon fresh lemon juice
1 cup small strawberries, halved lengthwise

Steps:

  • Sprinkle sugar evenly across bottom of a large straight-sided skillet or Dutch oven and place peaches, cut sides up, in a single layer on top. Scrape in vanilla seeds and add pod; scatter spearmint over. Pour in water to come halfway up sides of peaches. Bring to a very gentle simmer over low heat, stirring once or twice just to dissolve sugar. Cook peaches, turning once, until tender but not falling apart, 5-10 minutes. Let cool.
  • Pluck out vanilla pod and spearmint from pot; discard. Stir in lemon juice. Remove skins from peaches (they should slip off easily). Transfer peaches, cut side down, to a 3-qt. shallow baking dish and pour poaching liquid over. Freeze until peaches are icy all the way through but still soft enough to cut with a spoon, 45-60 minutes (poaching liquid should be semifrozen and break into shards when scraped with a fork, just like granita).
  • Scatter strawberries over peaches just before serving.
  • Do Ahead
  • Peaches can be poached 1 day ahead. Let cool in poaching liquid; cover and chill.

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Top Asked Questions

How to make Peach poaching liquid?
Prepare the Poaching Liquid. Gather the ingredients. In a 4 to 6-quart saucepan, combine the water, orange juice, peach brandy or nectar, sugar, honey, and vanilla. Bring to a full boil. Add the peeled peaches and return to a boil. Reduce heat to low, cover, and continue at a simmer for 15 to 20 minutes, until peaches are tender.
What is the best way to cook fresh peaches?
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.
What to do with torn off mint leaves from Peaches?
Before serving, pour some of the thick, pink-bronze syrup over the peaches and scatter the torn-off mint leaves, some left whole, some roughly chopped, on top.
How do you cook Peaches with Bourbon and sugar?
Add the bourbon, water and sugar to a large sauté pan and stir. Add the peaches to the pan, skin side down. Bring to a simmer and cook for 10 minutes. After 10 minutes turn the peaches onto the flesh side and cook for 5 more minutes.

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