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.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||4 g|