Gastronomixs

Poached peaches

Deskinning the peaches allow the flavour to go all the way through.

Recipe makes 2 kilogram.

Poached peaches

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Ingredients

2

kg

peaches

1

l

water

1

kg

sugar

700

ml

white wine

5

 

cinnamon sticks

10

 

cloves

10

g

mint

2

 

limes, zest and juice

Preparation method

  • Cut the peeled peaches lengthways through to the stone and twist the two halves in opposite directions.
  • Remove the stones.
  • Make a stock by boiling together the water, sugar, white wine, cinnamon sticks, and cloves.
  • Take off the heat and leave to infuse next to the heat for half an hour.
  • Add the peaches and the mint.
  • Poach the peaches for several minutes and leave to cool in the liquid.
  • Season with the lime zest and juice.

Serving suggestions

  • As a component in a dessert, e.g. with strawberries, yuzu, and white chocolate.
  • As a component in a dessert, e.g. with ice cream in spice flavours and crème fraîche.
  • You can create endless variations using different flavour enhancers. Try using allspice, bourbon whiskey, honey, ginger, kirsch, yuzu, fresh mint, nutmeg, star anise, or vanilla. 

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