Poached Peaches with Whipped Cream

  • Yield: Serves 4 1x


  • 1 cup water
  • 1/2 cup dry white wine
  • 1/2 cup honey
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • Peel of one lemon
  • 1 cinnamon stick, snapped in half
  • 2 peaches, ripe but firm
  • 1 cup whipping cream
  • 1 heaping tablespoon powdered sugar
  • Fresh mint, for garnish


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  2. In a medium saucepan over medium heat combine all ingredients except peaches. Bring to a simmer.
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  4. Slice peaches in half width-wise, remove the pit, and add them to the poaching liquid. Bring to a boil, then reduce heat to low. Cook 7-8 minutes.
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  6. Remove peaches to a plate with a slotted spoon. Allow them to cool for a few minutes then carefully peel the skin. Turn up the heat on the poaching liquid, remove lemon peel and cinnamon stick and reduce until it is a light syrup, about 15 minutes.
  7. Meanwhile, whip the cream/sugar. Serve half of a peach, drowning in syrup, with a dollop of whipped cream, and a sprig of mint, room temperature or chilled.