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How to poach peaches

Name: How to poach peaches
Prep time: 1 h 46 min
Cook time: 3 min
Total time: 1 h 49 min
Yield: 4 peaches
Cuisine: French
Ingredients: 4 peaches; poaching syrup

To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water.
Once the skin has been removed, they are poached gently in a light syrup.

248 K 3.8/5 (13 reviews)548570

Duration

1 hour 50 min.

Difficulty

Easy

Last modified on: September 6^th 2012

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 peaches, you will need:

1 4 peaches
2 poaching syrup
Total weight: 520 grams

Times for this recipe

Preparation

50 min.

Resting

1 hour

Cooking

3 min.

All in all

1 hour 50 min.

Preparation 50 min.

Resting 1 hour

Cooking 3 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.

It is very important to choose ripe peaches or nectarines, otherwise you will not be able to peel them properly.

Make a cross incision with a knife in the top of each peach.

Stage 2

Do not cut too deeply, this is just to split the skin.

Stage 3 - ⌛ 10 min.

Bring a pan of water to the boil.

Stage 4 - ⌛ 1 min.

Plunge the peaches into the boiling water for 10 seconds (the time it takes to count up to 20).

Stage 5 - ⌛ 1 min.

Take them out and plunge them into a bowl of ice-cold water.

If you have a lot of peaches, do them in small batches and be sure to let the water come back to the boil each time.

Stage 6 - ⌛ 6 min.

Remove the skin, which should pull off quite easily, starting from the incision at the top.

Stage 7

If you find a peach which is impossible to peel, (like this one in the photo), it is because it is not ripe enough. There is no point continuing with it, just take another one.

Stage 8 - ⌛ 2 min.

If you will not be using the peaches right away, sprinkle them with a little lemon juice, protect with stretch plastic film and keep in the fridge.

Stage 9 - ⌛ 15 min.

Prepare the poaching syrup.

Stage 10 - ⌛ 3 min.

Put on medium or low heat until it simmers, then add the peaches.

Leave to cook at a simmer until the peaches are tender: a knife blade should pass easily through the flesh to the stone.

Stage 11 - ⌛ 1 hour

Remove from the heat and leave to cool in the syrup.

Stage 12 - ⌛ 5 min.

When cool, cut the peaches lengthways and all round.

Use the knife blade to separate the peach halves from the stone.

Stage 13

You can them remove the hard part from where the stone was using a potato or melon scoop. This is not essential, but gives a professional finish.

Stage 14

If you intend using peach halves in your recipe, they are ready.

Stage 15 - ⌛ 5 min.

If you will be using diced peaches, cut the peaches into sticks first, then into large dice.

Remarks

The choice of peaches is very important. What the peaches look like doesn't matter ('pêches de vigne' or bush peaches are often ugly and stunted, but have an extraordinary flavour), but their ripeness does: they must be perfectly ripe with plenty of flavour and bought when fully in season. Beware of those good-looking peaches out of season which are often hard and, above all, tasteless.

Keeping: A few days in the fridge in a sealed or film-covered container.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	11 g RDI=4 %	0 g	44 kcal RDI=2 %	184 kJ RDI=2 %
Per peaches	0 g	14 g RDI=5 %	0 g	57 kcal RDI=3 %	239 kJ RDI=3 %
Whole recipe	0 g	57 g RDI=22 %	0 g	228 kcal RDI=11 %	958 kJ RDI=11 %