Summer peaches are poached in their own juices with aromatic spice for sweet flavor and then served with the reduced juice-syrup and cool whipped cream or yogurt.
By Sami Berger
There is probably nothing better than a juicy, sun-warmed peach that pulls perfectly away from the pit. I am so grateful they are back. However, I couldn’t get the idea of poaching peaches in their own juice out of my head. I was watching Masterchef Australia the other day and one of the contestants cooked carrots in their own juice. I thought this was a pretty brilliant idea, but because I am not such a fan of cooked carrots I decided that peaches would be a great way to try this intriguing technique. And so, I decided that poached peaches and cream was a very acceptable way to use my beautiful raw peaches.
After poaching, the peaches are soft, naturally sweet and tender but they still hold their perfect half-sphere shape. They are cooked in a mixture of their own juices and some spices (cloves and cinnamon) and aromatics to amplify the flavour of the fruit. After poaching them, they are delicious cooled to room temperature and basted with the juices that they are cooked in, which is boiled until it’s thickened to a glossy delicious syrup. Dollop on some refreshing and cool whipped cream or greek yogurt (whichever you’re feeling on the day) and it’s the perfect sweet treat for the summertime.
Sami Berger is the author of My Second Breakfast, a mostly healthy, mostly vegetarian blog. Inspired by her travels and life in a new city, My Second Breakfast is a space to tell stories and experiment with sometimes new, sometimes familiar and most importantly, always delicious, flavours.