Vanilla Poached Peaches With Whipped Minted Yogurt Recipes

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VANILLA POACHED PEACHES



Vanilla poached peaches image

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

Provided by Lesley Waters

Categories     Dinner, Lunch, Snack, Supper, Treat

Time 40m

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 162 calories, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

ZINFUL (SINLESS) POACHED PEACHES WITH CARDAMOM YOGURT



Zinful (Sinless) Poached Peaches with Cardamom Yogurt image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 6

1/2 teaspoon ground cardamom
2 cups vanilla yogurt, low-fat or no-fat
8 ripe peaches, peeled
2 lemons, juiced
1 bottle Zinfandel (good quality, about an $8 bottle)
1 cup sugar

Steps:

  • Mix the cardamom into the yogurt and refrigerate until you are ready to serve.
  • Toss the peaches with the lemon juice so they won't oxidize. Put the Zinfandel and sugar into a stainless steel pot over medium heat and bring it to a simmer. Add the peaches and simmer for about 15 minutes, covered. Remove the peaches and reduce the Zinfandel by about half, down to light syrup. Spoon the sauce over the peaches and serve with the yogurt.

POACHED PEACHES IN VANILLA SYRUP



Poached Peaches in Vanilla Syrup image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 8

8 peaches, peeled
3 cups water
1 1/2 cups sugar
2 to 3-inch piece of fresh vanilla bean
3 slices lemon
2 cups seedless red or green grapes
1/2 cup dried cranberries
Fresh mint for garnish

Steps:

  • To peel the peaches, plunge them into boiling water for 2 to 3 minutes. remove and remove peel; cut peaches in half
  • Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third.
  • Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake

SPICED POACHED PEACHES



Spiced Poached Peaches image

This fragrant fruit dessert is served with star anise yogurt.

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

6 ripe peaches
5 cups cold water
1 cinnamon stick
4 star anise, left whole, plus 2 teaspoons ground star anise
4 thin slices fresh ginger
8 ounces sugar
14 ounces Greek-style yogurt
Flaked toasted almonds (blanched and sliced), for garnish

Steps:

  • Score a cross shape in the bottom of each peach. Put the peaches into a large pot of boiling water, for 30 seconds, then transfer the peaches to a large bowl filled with cold water to refresh. Set aside for another 40 to 45 seconds, then drain the peaches, and peel using a sharp knife.
  • Put the measured cold water, cinnamon, whole star anise, ginger slices, and sugar into a large saucepan, stir well, and bring to a boil. Reduce the heat, and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
  • Add the peaches to the syrup mixture, and cover them with a disk of greaseproof or parchment paper measuring the same diameter as the pan. Cover the pan with a lid, reduce the heat to a simmer, and simmer for 15 to 20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife.) Remove the peaches, and set aside on a warm plate. Continue to boil the syrup until its volume has reduced to about 1 cup. Set aside to cool.
  • Brush the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yogurt until well combined, adding more syrup as necessary, to taste.
  • To serve, cut each of the spiced poached peaches in half and place 2 of the peach halves onto each of the serving plates. Spoon a portion of the star anise yogurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the toasted almonds.

VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT



Vanilla Poached Peaches with Whipped Minted Yogurt image

Provided by Food Network

Categories     dessert

Time 3h35m

Yield about 6 to 8 servings

Number Of Ingredients 11

2 cups water
1 cup sugar
1 vanilla bean, split
8 peaches, split and seeds removed
1/2 cup water
1/4 cup sugar
1 cup loosely packed mint leaves
1 cup heavy cream
1 cup full-fat Greek yogurt
Mint sprigs, for garnish
Raspberries, for garnish

Steps:

  • Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
  • For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
  • In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
  • To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.

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