Poached Peaches with Raspberry Sauce
Elevate your dessert repertoire with these elegant poached peaches draped in a luscious homemade raspberry sauce! This recipe combines the natural sweetness of perfectly ripened peaches with a delicate poaching syrup infused with vanilla and a splash of lemon juice for a bright, fragrant finish. The highlight, however, is the vibrant raspberry sauce—a simple blend of fresh raspberries and honey that adds a tangy contrast to the tender peaches. With just 10 minutes of prep and minimal effort, this fruit-forward dessert is as stunning as it is delicious, making it ideal for dinner parties, date nights, or a summery treat. Garnish with fresh mint for a touch of color and extra flair. Easy to make and sure to impress, this recipe is a celebration of seasonal flavors, perfect for peach and raspberry lovers alike!
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Ingredients
- 4 whole peaches
- 4 cups water
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups raspberries
- 2 tablespoons honey
- 4 leaves fresh mint leaves (optional, for garnish)
Directions
Step 1
Bring a large pot of water to boil. Gently lower the peaches into the boiling water for 30 seconds, then immediately transfer them to an ice bath using a slotted spoon. This will loosen the skins for easy peeling.
Step 2
Once the peaches have cooled, gently peel off the skins using your hands or a paring knife. Cut each peach in half and remove the pits.
Step 3
In a medium saucepan, combine 4 cups of water, 1 cup of granulated sugar, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Bring the mixture to a boil, stirring until the sugar dissolves.
Step 4
Reduce the heat to a gentle simmer and carefully add the peeled peach halves to the syrup. Poach the peaches for 10-15 minutes, turning them occasionally, until they are tender but not mushy. Remove the peaches with a slotted spoon and set aside to cool slightly.
Step 5
To prepare the raspberry sauce, combine 2 cups of fresh raspberries and 2 tablespoons of honey in a blender or food processor. Blend until smooth, then strain the sauce through a fine-mesh sieve to remove the seeds. Discard the seeds and set the sauce aside.
Step 6
To serve, place two peach halves on each plate. Drizzle generously with the raspberry sauce and garnish with a fresh mint leaf if desired.
Step 7
Serve warm or at room temperature as a light and fruity dessert.
Nutrition Facts
| Serving size | (2138.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1301.5 |
| Total Fat 3.6g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 0mg | 0% |
| Sodium 35.0mg | 0% |
| Total Carbohydrate 329.1g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 300.9g | |
| Protein 8.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 176.0mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 1660.9mg | 0% |
Source of Calories