How to poach peaches


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.
234 K 3.8/5 (13 reviews)
Grade this recipe:
Keywords:
Last modified on: September 6th 2012
For 4 peaches, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Resting: 1 hour
Cooking: 3 min.
All in all: 1 hour 50 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.
How to poach peaches
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
How to poach peaches
Do not cut too deeply, this is just to split the skin.

Stage 3 - 10 min.
How to poach peaches
Bring a pan of water to the boil.

Stage 4 - 1 min.
How to poach peaches
Plunge the peaches into the boiling water for 10 seconds (the time it takes to count up to 20).

Stage 5 - 1 min.
How to poach peaches
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.
How to poach peaches
Remove the skin, which should pull off quite easily, starting from the incision at the top.

Stage 7
How to poach peaches
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.
How to poach peaches
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.
How to poach peaches
Prepare the poaching syrup.

Stage 10 - 3 min.
How to poach peaches
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
How to poach peaches
Remove from the heat and leave to cool in the syrup.

Stage 12 - 5 min.
How to poach peaches
When cool, cut the peaches lengthways and all round.

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

Stage 13
How to poach peaches
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
How to poach peaches
If you intend using peach halves in your recipe, they are ready.

Stage 15 - 5 min.
How to poach peaches
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 recipe060 RDI=5 %0230 RDI=10 %960 RDI: 10 %
Per 100 g010 RDI=1 %040 RDI=2 %180 RDI: 2 %
Per peaches010 RDI=1 %060 RDI=3 %240 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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)
Other recipes you may also like
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
October 24th 20171.09 M 364.7 5 hours 6 min.
Pear sorbet
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
February 21th 2011337 K4 55 min.
Preserved lemons
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
December 2nd 2012131 K 15 12 hours 40 min.
Two-stage beef chuck
Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.
April 27th 2017112 K4.3 3 hours 60 min.
Spinach and hard-boiled egg gratin
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
December 18th 2013150 K4.7 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page