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
12 peaches
2 IngredientsLast modified on: September 6th 2012
For 12 peaches, you will need:
12 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 | 170 RDI=20 % | 0 | 690 RDI=30 % | 2,870 RDI: 30 % |
| 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 12 peaches : 7.80 €
- 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 green tea tart, Coupe Augustin, Peach and blackcurrant coupe, Mojito peaches, ... 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, Pear and chocolate tart with a hint of mint, Peach and green tea tart, Peach Melba, ... See them all 6
Other recipes you may also like
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.October 13th 2010288 K4.4 55 min.
Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.July 5th 2013275 K4.2 50 min.
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).April 7th 2013127 K4.1 13 hours 60 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom...June 12th 2013164 K4.7 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.