Poached Peaches With Honey and Vanilla

Spiced poached peach
Paul Poplis / Getty Images
Ratings (4)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
285 Calories
1g Fat
72g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 285
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 72g 26%
Dietary Fiber 4g 14%
Protein 3g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this peach dish with a delicious honey and peach brandy poaching liquid. You can also use peach nectar in the syrup.

Nectarines are another option for this dessert or use part plums. Serve the poached fruit warm with ice cream and the poaching sauce or a drizzling of raspberry or blueberry sauce

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)

Steps to Make It

Peel the Peaches

  1. Fill a large bowl or pot with ice water and set aside.

  2. Bring a pot of water to a boil.

  3. Lower the peaches into the boiling water. Boil for about 10 to 20 seconds. The skin should begin to split.

  4. Remove the peaches and immediately immerse in the ice water to halt the cooking. Slip the skins off the peaches.

Prepare the Poaching Liquid

  1. 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.

  2. 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.

  3. Using a slotted spoon, remove peaches to a bowl to cool completely.

  4. Boil the syrup for approximately 10 minutes longer, or until reduced by about half. Cool the syrup.

  5. Serve the peaches warm in dessert bowls with the poaching syrup.