Vanilla poached peaches

Vanilla poached peaches

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(4 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Ripe peaches are poached to perfection in this light, honeyed syrup

Nutrition and extra info

  • Vegetarian


  • kcal162
  • fat0g
  • saturates0g
  • carbs21g
  • sugars6g
  • fibre2g
  • protein1g
  • salt0.04g
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  • 4 large, ripe peaches



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 425ml sweet white wine
  • 2 tbsp clear honey
  • 1 vanilla pod, split


  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.

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Comments, questions and tips

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4th Jun, 2017
This was absolutely delicious! It is very sweet so next time I may use less honey as I don't think it would affect the recipe at all. I would also halve the peaches at the start, rather than have to pick around the stone when you eat it. But definitely a dinner party finisher!
27th Jun, 2014
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.)
13th Oct, 2012
why is the classified under vegan when it uses honey?
5th Jul, 2012
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.
17th Sep, 2011
19th Apr, 2011
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
25th Aug, 2010
i am 10 and am gonna bake this.I will comment again when i have tried it.
2nd Aug, 2009
Absolutely beautiful.
25th Jan, 2008
Delicious and easy. I served this with mascarpone and an almond brittle for contrasting textures.
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