A couple years ago, my family and I planted peach trees in our backyard, and this year we had an amazing yield. We’ve had peaches with our yogurt, in our smoothies, in our salads, in our salsa, just plain for snacks, you name it! I decided to get creative and poach peaches, similar to what I do with pears. They may not look great, but they taste amazing, and they stay fresh in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6
- 6 peaches (firm, ripe)
- 2 cups coconut sugar
- 1 vanilla bean (split, or 1/2 teaspoon pure vanilla extract)
- 2 strips lemon zest
- 8 whole cloves
- 4 cups water
Using paring knife, lightly score “X” into bottom of peaches (this will help with peeling later).
In large saucepan, combine sugar, vanilla, lemon zest, cloves, and water, then cook over medium heat, stirring occasionally until sugar has dissolved (about 2 minutes).
Add peaches and enough water to cover, then bring to simmer and cook, turning occasionally, until peaches are easily pierced with skewer (about 6-10 minutes).
Remove peaches with slotted spoon and let cool slightly.
Using paring knife, peel peaches, then return to syrup.
Chill for 2 hours before serving.