Poached Peaches With Raspberry Sauce

READY IN: 30mins
Recipe by MsBindy

Posted for Zaar World Tour 2005. Source is Moosewood. The raspberry sauce is also good on ice cream, pound cake, pancakes, as a cake glaze, etc. It will keep for up to 5 days in the refrigerator.

Top Review by justcallmetoni

I started out following the recipe as given. The tinkering kicked in and I added a couple of cardamom pods to the poaching liquor. Found a great way to test the doneness of the peaches. Used a bamboo skewer and gently inserted along what was to be the cutting line once the fruit was done. Where I really went of course was with the sauce. Tried the reduced liquid and it was soooo good. Decided I had two choices drink it or use it in lieu of the water in the reaspberry sauce. Chose the later and as a result did not need to use the sugar. The spices in the poaching are very subtle but aromatic. Definitely let the liquid simmer a bit to release the spices before you start poaching. These were very yummy and light and pretty and elegant and yummy. Did I say yummy? Thanks Bunny Mom.

Ingredients Nutrition


  1. To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches).
  2. Drop peaches in liquid and poach for 10 minutes.
  3. Remove the peaches, cover with cold water and slip off the skins.
  4. Cut each peach in half and remove the stone.
  5. Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).
  6. For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
  7. In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.).
  8. Stir the remaining berries into the puree.
  9. Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a