Poached Peaches With Yogurt

This yummy breakfast recipe comes from the January 2009 issue of *recipes+* magazine. You can use other stone fruit or a combination such as plums, apricots, or nectarines. You can make the poached fruit up to 6 hours ahead if you want. Another variation is to serve it warm, instead of chilled. Prep time doesn't include the 3 hours needed to chill the fruit.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 cup caster sugar
• 1 1⁄2 cups  light cranberry juice
• 5  cm  slice orange zest
• 1  star anise
• 1  cinnamon stick
• 6  large  ripe  peaches
• 2  cups  low-fat passionfruit yogurt, to serve
• 1  cup raspberries

Directions

1. Stir sugar, juice, and zest in a large deep saucepan over moderate heat until sugar is dissolved. Add spices; bring to boil.
2. Meanwhile, cut a small cross in the base of each peach. Add peaches to syrup. Reduce heat. Simmer, uncovered, turning occasionally, for 8-10 minutes or until tender. Using a slotted spoon, transfer peaches to a large heatproof bowl. Peel peaches when cool enough to handle.
3. Increase heat; bring syrup to the boil. Boil, uncovered, for 5-7 minutes or until thickened slightly. Let cool.
4. Pour syrup over peaches. Cover with plastic food wrap; chill 1 hour. Serve peaches topped with yogurt and berries.