Name: Caramel poached peaches with blueberries
Total time: 20 min
Yield: 6
Cuisine: British
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 blueberry

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Caramel poached peaches with blueberries

Caramel poached peaches with blueberries

Good Food team

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Serves 3 - 6

Easy

Total time: 20 mins

Ready in 20 mins

A star rating of 4.3 out of 5.7 ratingsRate

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

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 blueberry

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Nutrition: per serving (for 3)

kcal376
fat1g
saturates0g
carbs98g
sugars88g
fibre2g
protein1g
salt0.02g

low

Method

step 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.
step 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.
step 3

Score the peaches in half and twist to separate. Remove the stones. Slip the peaches into the syrup in a single layer.
step 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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A star rating of 4.3 out of 5.7 ratings

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