This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
248 K 3.8/5 (13 reviews)
1 hour 50 min.
Easy
2.60 €
4 peaches
2 IngredientsLast modified on: September 6th 2012
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.
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 | 57 RDI=22 % | 0 | 228 RDI=11 % | 958 RDI: 11 % |
| Per 100 g | 0 | 11 RDI=4 % | 0 | 44 RDI=2 % | 184 RDI: 2 % |
| Per peaches | 0 | 14 RDI=5 % | 0 | 57 RDI=3 % | 239 RDI: 3 % |
How much will it cost?
- For 4 peaches : 2.60 €
- 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: Mojito peaches, Peach and blackcurrant coupe, Peach and green tea tart, Peach Melba, Little caramelized peach tarts, ... See them all 9
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Peach Melba, Pear and chocolate tart with a hint of mint, Poached pears, Citrus tart, ... See them all 6
Other recipes you may also like
Mulled wine Belle-Plagne style
If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste. February 21th 2011264 K 14 1 hour 35 min.
How to cook rice in rice-cooker
Cooking in a pressure cooker, often called a "rice-cooker", is a simple and practical way to cook rice: you don't have to watch it, it's quick (15 minutes) and the appliance switches to the "keep warm" position automatically. Here's how it works. April 8th 2026964 K 24.9 20 min.
Mediterranean toast
On a slice of toasted bread: barely-cooked Spanish ham, sticks of fried chorizo, slices of peeled tomato and sliced feta. October 9th 2011147 K4.5 1 hour 5 min.
Colcannon
Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions. There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages. April 23th 201767 K4 1 hour 8 min.
