Vanilla Poached Peaches With Whipped Minted Yogurt Recipes

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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



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

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.

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.

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 APPLES WITH VANILLA YOGURT



Poached Apples with Vanilla Yogurt image

Provided by Bon Appétit Test Kitchen

Categories     Fruit     Dessert     Poach     Low Fat     Vegetarian     Quick & Easy     Yogurt     Low Sodium     Apple     Vanilla     Fall     Healthy     Low Cholesterol     Cinnamon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups fruity red wine (such as Syrah or Zinfandel)
3/4 cup sugar
1/3 cup fresh orange juice
2 3x1" strips orange peel (white pith trimmed)
1 3x1" strip of lemon peel (white pith trimmed)
1 cinnamon stick
1 whole star anise
4 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored
1 cup 2% Greek-style yogurt
1 1/2 tablespoons honey
1 vanilla bean, split lengthwise

Steps:

  • Combine wine, sugar, orange juice, orange peel, lemon peel, cinnamon stick, star anise, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25-30 minutes.
  • Using a slotted spoon, transfer apples to a plate and set aside. Strain poaching liquid in pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 3/4 cup, 10-15 minutes (syrup will thicken as it cools).
  • Combine yogurt and honey in a small bowl. Scrape in seeds from vanilla bean; whisk until the yogurt sauce is smooth and well blended.
  • Divide yogurt sauce among plates. Place warm apples on top. Drizzle syrup over.

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