Vanilla poached peaches

Vanilla poached peaches

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(2 ratings)


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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level



Serves 4

Ripe peaches are poached to perfection in this light, honeyed syrup

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info


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  • 4 large, ripe peaches
  • 425ml sweet white wine
  • 2 tbsp clear honey
  • 1 vanilla pod, split

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  1. Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
  2. Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
  3. Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.

Recipe from Good Food magazine, August 2005

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Show comments
ams180's picture

Oh wow - this recipe is DELICIOUS! I made it earlier this week for dinner guests - served with vanilla ice cream - and they couldn't get enough. I used a sweet Moscato and wildflower honey, and subbed 1 tsp of vanilla extract for the pod - and it was delightful. My only criticism was that there wasn't much syrup left after I reduced. Maybe if I'd added more wine it would have yielded more, but this is definitely a go-to dessert for me - not to mention VERY easy and a lot better than simple peach cobbler. (Note to vegans - you can sub agave nectar or even maple syrup for the honey and it'll be completely kosher - and it'll taste just as good.)

clojo88's picture

why is the classified under vegan when it uses honey?

salica63's picture

I have just made this dessert for a friend and it went down a treat so easy to make and delicious... and low in calories.

janetmurchie's picture
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kittenwithawhip's picture

very excited to make this as our easter dessert. though if made with honey its not technically vegan . you could also do this with agave syrup or maple syrup

benjamyn's picture

i am 10 and am gonna bake this.I will comment again when i have tried it.

janetmurchie's picture
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Absolutely beautiful.

clarebrown's picture
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Delicious and easy. I served this with mascarpone and an almond brittle for contrasting textures.