Looking for a no-fuss summer dessert guaranteed to impress your guests? Our Poached Peaches With Raspberries are easy to make and go beautifully with a scoop of vanilla ice cream.
A few years ago, I spent a glorious summer in the charming town of Vaison-la-Romaine, located in the Vaucluse department in southeastern France. For a food lover who also happens to be a Francophile, these sun-drenched days were nothing short of magical, not to mention incredibly delicious. And Tuesday mornings were especially memorable.
After people-watching while enjoying a coffee and buttery croissant at the corner brasserie, I would head to the weekly market to buy ingredients for a sumptuous lunch with our neighbors. In this part of France, lunch (or le déjeuner) is serious business and often consists of three courses, usually accompanied by a glass of wine. The food is not complicated or elaborate, but it is made with only the best local ingredients.
One particularly unforgettable lunch started with mini tarts of flaky pastry filled with goat cheese and onion confit, served on a bed of crisp greens. For the main course, I offered steamed couscous seasoned with herbes de Provence, topped with grilled vegetables, and finished with a drizzle of peppery olive oil. The local chilled rosé was, of course, a treat, but what really impressed my guests was dessert: poached peaches with raspberries.
Inspired by two of the season’s most delicious fruits (sweet, juicy peaches and subtly tart raspberries), this dish is a taste of summer in every bite. And no, it isn’t hard to make at all. In fact, it’s perfect for prepping ahead, making it a great choice for entertaining. This is definitely a dish to remember next time you’re hosting a summer dinner party.
Elegant ways to tweak and serve this dish
To bring out the floral notes in the raspberries, consider leaving out the cinnamon and adding a half teaspoon of edible lavender to the poaching liquid instead. When serving, garnish each portion with a sprig of lavender. You can do the same with fresh mint or a vanilla pod (split open). Use the mint if you want to add a beautifully aromatic freshness to the fruit, and opt for the vanilla when you’re looking to add a touch of warmth to highlight its sweetness.
I love serving this to guests in individual dessert bowls, but I think it’s just as elegant offered on a beautiful platter or in a punch bowl so that everyone can help themselves. For an even fancier presentation, consider serving the fruit in champagne coupes.
Finally, the poaching liquid is so divine that it would be a crime to let any leftovers go to waste. Add a little to a champagne flute and top up with sparkling wine to make a chic drink that’s perfect for welcoming guests with.
How do I store leftovers?
Once cooled, transfer the peaches and raspberries to an airtight container and store the dish in the fridge for up to 5 days. Freezing is not recommended, as the fruit will be rendered mushy upon thawing. You can warm up the dish gently in a small saucepan, but you can also eat it cold.
Serving suggestions
This dish is a match made in heaven when served warm with a scoop of Vanilla Ice Cream but equally delicious served cold with a dollop of thick and creamy Greek yogurt. You’ll also love it over our Almond Breeze Slow-Cooker Vanilla Spiced Oatmeal (omit the fruit specified in the recipe) or as an accompaniment to a slice of our Vanilla Sponge Cake.
Poached Peaches With Raspberries
Ingredients
- 2 cups water
- 1 1/4 cups sugar
- 3/4 cup dry white wine
- 1/4 teaspoon salt
- 1 cinnamon stick snapped in half
- Lemon zest
- 1/4 teaspoon peppercorns
- 6 peaches halved and pits removed
- 6 ounces raspberries
Instructions
- Put all of the ingredients except the peaches and raspberries into a large pot.
- Add the peaches to the pot and bring the mixture to a boil.
- Cover the pot with parchment paper and a lid. Reduce the heat to a simmer. Cook the peaches in the poaching liquid for 7-10 minutes, depending on their size. Check for doneness with the tip of a knife. They should be tender but not mushy.
- Take the peaches out of the cooking liquid and place them in a bowl. Add half of the raspberries to the cooked peaches.
- Add the remaining raspberries to the pot and bring the mixture back to a boil. Reduce the cooking liquid to about half. This takes approximately 10 minutes.
- Strain the poaching liquid.
- Pour the glorious poaching liquid over the peaches and raspberries in the bowl and serve as desired.
Excellent with nectarines. Top marks from everyone at Sunday lunch – and quite easy to make too !
So glad to hear! Thanks for reading.