How to poach peaches
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.
Once the skin has been removed, they are poached gently in a light syrup.
225 K 3.8/5 (13 reviews)
1 hour 50 min.
Easy
2 peaches
2 IngredientsLast modified on: September 6th 2012
For 2 peaches, you will need:
2 peaches
Times for this recipe
Preparation: 50 min.
Resting: 1 hour
Cooking: 3 min.
All in all: 1 hour 50 min.
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.
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.
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.
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.
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 30 RDI=3 % | 0 | 110 RDI=6 % | 480 RDI: 6 % |
| Per 100 g | 0 | 10 RDI=1 % | 0 | 40 RDI=2 % | 180 RDI: 2 % |
| Per peaches | 0 | 10 RDI=1 % | 0 | 60 RDI=3 % | 240 RDI: 3 % |
How much will it cost?
- For 2 peaches : 1.30 €
- Per peaches : 0.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Peach
Like these other recipes: Peach and blackcurrant sundae, Peach and verbena feuilleté, Little caramelized peach tarts, Peach and mint salad , Peach and green tea tart, ... See them all 9
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Poached pears, Coupe Augustin, Peach Melba, Pear and chocolate tart with a hint of mint, ... See them all 6
Other recipes you may also like
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.October 10th 2021124 K4.3 40 min.
Fillet of beef in a rosemary crust
This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary. The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot...August 26th 202156 K 14.8 50 min.
Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.September 11th 2018187 K 13.8 5 hours 35 min.
Chickpea salad
This quick salad includes chickpeas, of course, but with spring onions, radishes and chopped coriander, too.May 28th 201467 K4.7 15 min.
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...December 30th 201974 K3.8 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.