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bowl of poached peaches with raspberries with full dish in the background

Poached Peaches with Raspberries

bakedbree
4.25 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course desserts
Cuisine American
Servings 6
Calories 273 kcal

Ingredients
  

  • 2 cups water
  • 1 1/4 cups sugar
  • 3/4 cup dry white wine
  • 1/4 teaspoon salt
  • 1 cinnamon stick snapped in half
  • the zest of one lemon
  • 1/4 teaspoon peppercorns
  • 6 peaches
  • 6 ounces raspberries

Instructions
 

  • Put all of the ingredients except the peaches and raspberries into a large pot.
  • Halve the peaches and remove the pit.
  • Add the peaches and bring the pot to a boil.
  • Cover the pot with parchment paper and reduce the heat to a simmer.
  • Cook the peaches in the poaching liquid for 7-10 minutes.
  • Take the peaches out of the cooking liquid.
  • Add half of the raspberries to the cooked peaches.
  • Add the remaining raspberries to the pot and bring it back to a boil. Reduce the cooking liquid to about half.
  • Strain the poaching liquid.
  • Pour the glorious poaching liquid over the peaches and raspberries.

Video

Nutrition

Serving: 1gCalories: 273kcalCarbohydrates: 64gProtein: 2gFat: 1gSodium: 94mgFiber: 5gSugar: 58g
Keyword how to poach stone fruit, Poached Peaches with Raspberries, what to do with poaching liquid
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