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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
To serve, place two peach halves on each plate. Drizzle generously with the raspberry sauce and garnish with a fresh mint leaf if desired.
Serve warm or at room temperature as a light and fruity dessert.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 300.9 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
