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    Home » Desserts

    Poached Peaches

    Published: Nov 16, 2011 · Updated: Jul 24, 2020 by Peter G · This post may contain affiliate links · Leave a Comment

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    poached peaches

    After enjoying a lovely BBQ on a vey warm 35 deg Sydney evening (Really! Must we be tortured with this kind of weather in mid November?  We have like 5 months of horrible humidity to look forward to! And cocktails to enjoy!) I found myself at one of the local “all night supermarkets” buying a batch of last minute groceries. 

    I figured there wouldn't be too many people  at 10.30 p.m on a Monday night.

    But no! 

    Being Sydney you're up for all sorts of surprises.  I kid you not.  

    There was a woman wearing high heels and a bikini accompanied by a buff,  topless, gentleman in a pair of shorts, buying muesli and low fat yoghurt!  They’d obviously been at the beach for a late night swim and like myself were doing a spot of late night shopping.  (I wasn't wearing a bikini I can assure you!...moving on).

    From the corner of my eye I spotted a pyramid of peaches, all neatly stacked. I think the early summer weather must have hypnotised me because all I could think of from then on was juicy, succulent and flavourful stone fruits.

    I bagged a few, paid my ten bucks and off I went. (the price of convenience!).

    Let's just say my over priced peaches weren't the best. I think I may have have jumped the gun, expecting them to be full of natural sweetness and highly aromatic.  They were a little too “firm” and tart for my liking.

    Oh well. Not to worry.

    Off to execute plan B.

    collage of summer peaches

    Plan B was all about making the peaches slightly more edible.

    As you know I love a good poached pear. I applied similar principles to the peaches however I wanted to add a little more aroma into the mix.

    Oh yes! I remember I have a bottle of Middle Eastern rose water in the pantry.

    Problem solved.

    These turned out more than delightful. My sugar syrup wasn't too sweet either. Half a cup was perfect. I would have preferred to use the seeds scraped from a vanilla bean as well but the good vanilla extract from Costco was a great substitute.

    These poached peaches are wonderful stored in the fridge and served with a dollop of yoghurt for brekky and sprinkled with some pistachios.

    Or try them slightly warmed up and served as a dessert.

    If you're not a fan of rose water don't use it. Perhaps you could add a little more vanilla.

    Next time I'll learn to be a little more patient.

    poached peaches recipe

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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