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.

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

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

POACHED PEACHES FOR PEACH FIZZ COOLER



Poached Peaches for Peach Fizz Cooler image

Use this recipe for poached peaches to make Peach Fizz Coolers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 plus 2 cups poaching liquid

Number Of Ingredients 3

1 cup plus 2 tablespoons sugar
Juice of 1 lemon
4 firm ripe freestone peaches, halved and pitted

Steps:

  • In a medium saucepan, combine 1 cup sugar and 2 cups water. Bring to a simmer, 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 from heat, and let stand until room temperature. Carefully remove skins from peaches, and discard. Transfer to a bowl, and refrigerate in poaching liquid until chilled.

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 IN MINT SYRUP



Poached Peaches in Mint Syrup image

Easy summer dessert makes good use of summer peaches. Prep/cooking time does not include several hours chilling time. Recipe source: local newspaper.

Provided by ellie_

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups water
1 1/2 cups sugar
4 peaches, peeled
18 mint leaves, torn
4 mint sprigs (garnish)

Steps:

  • Combine water and sugar in a deep saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to a simmer and add peaches. Simmer 5 minutes.
  • Remove peaches from syrup, and put peaches in a bowl.
  • Stir the torn mint leaves into syrup and simmer 1 minute.
  • Pour the hot syrup over the peaches.
  • Cool and refrigerate several hours.
  • To serve: place each peach in a small bowl, spoon syrup over and garnish with mint sprig.

Nutrition Facts : Calories 328.6, Fat 0.2, Sodium 3.6, Carbohydrate 84.4, Fiber 1.5, Sugar 83.2, Protein 0.9

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Top Asked Questions

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 to cook Peaches on the stove top?
Stir over medium heat for about 3 minutes until sugar has dissolved. Add peaches to syrup. Bring to a gentle simmer, and cook, turning occasionally, until peaches are tender. Use a skewer to test fruit after about 8 minutes (the cooking time will vary, depending on the ripeness of the peaches you use).
How to cook Peaches with honey and wine?
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.
How do you boil Peaches to make syrup?
Add peaches to syrup. Bring to a gentle simmer, and cook, turning occasionally, until peaches are tender. Use a skewer to test fruit after about 8 minutes (the cooking time will vary, depending on the ripeness of the peaches you use). Transfer fruit to a bowl and set aside to cool. Return pan to heat. Boil for 5 minutes.

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