|Nutritional Guidelines (per serving)|
Serve this peach dish with a delicious honey and peach brandy poaching liquid. You can also use peach nectar in the syrup.
Feel free to vary the flavor a bit with a cinnamon stick or a whole clove or two. Add the spices to the simmering mixture and taste occasionally to test for flavor.
- 2 1/2 cups water
- 1 cup orange juice
- 1/4 cup peach brandy (or peach nectar)
- 1 cup granulated sugar
- 1/4 cup honey
- 2 teaspoons vanilla
- 6 peaches (small, ripe but firm, regular or white peaches)
Peel the Peaches
Fill a large bowl or pot with ice water and set aside.
Bring a pot of water to a boil.
Lower the peaches into the boiling water. Boil for about 10 to 20 seconds. The skin should begin to split.
Remove the peaches and immediately immerse in the ice water to halt the cooking. Slip the skins off the peaches.
Prepare the Poaching Liquid
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. You want the peaches soft, but still somewhat firm.
Using a slotted spoon, remove peaches to a bowl to cool completely.
Boil the syrup for approximately 10 minutes longer, or until reduced by about half. Cool the syrup.
Serve the peaches warm in dessert bowls with the poaching syrup.