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–+ servings
Fresh peach and raspberry dessert with a scoop of vanilla ice cream in a white bowl.

Poached Peaches With Raspberries

Bree Hester
4.41 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course desserts
Cuisine American
Servings 6 servings
Calories 265 kcal

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. 
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  • 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.
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  • 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.

Video

Nutrition

Calories: 265kcalCarbohydrates: 61gProtein: 2gFat: 1gSaturated Fat: 0.04gSodium: 123mgFiber: 4g
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