Caramel poached peaches with blueberries

Caramel poached peaches with blueberries

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(2 ratings)

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Cooking time

Ready in 20 mins

Skill level

Easy

Servings

Serves 3 - 6

A super-speedy pudding, full of ripe peachy flavour, with warm vanilla

Nutrition and extra info

Nutrition info

Nutrition per serving (for 3)

kcalories
376
protein
1g
carbs
98g
fat
1g
saturates
0g
fibre
2g
sugar
88g
salt
0.02g

Ingredients

  • 250g caster sugar
  • strips of zest and juice 1 lemon
  • 1 vanilla pod, cut in half and seeds scraped out
  • 3 just ripe peaches
  • 100g blueberries

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Method

  1. Heat an empty, heavy-based saucepan until you can feel a strong heat rising. Sprinkle in the sugar. It should start to caramelise. Swirl the pan as the sugar dissolves and turns dark golden, but do not stir.
  2. When most of the sugar has caramelised, carefully pour in 500ml/18fl oz just-boiled water, and stir with a long handled spoon. It will spit, so take care. The sugar will become firm, but keep heating and stirring and it will dissolve again. Add the lemon zest and vanilla. Simmer for 5 mins.
  3. Score the peaches in half and twist to separate. Remove the stones. Slip the peaches into the syrup in a single layer.
  4. Return the liquor to a gentle simmer and turn down the heat until it barely simmers. Cook for 3-5 mins until the flesh feels tender when pierced. Remove the pan from the heat, mix in the lemon juice and allow to cool. Mix in the blueberries and serve at room temperature or chilled.

Recipe from Good Food magazine, June 2005

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Comments

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niknak1601's picture
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Made this with blackberries rather than blueberries, and custard as a topping - very nice. Will definately make again.

poodiecat's picture
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This was the first time I had made poached fruit, and the first time I caramelised sugar which I was a bit scared of. I didn't have caster sugar in the house but unrefined granulated cane sugar worked fine, and the instructions were very easy to follow.
I served it warm with vanilla ice cream and it was absolutely amazing! I will make it again next time I want to impress.

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