• 4servings
  • 300calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2
MineralsZinc, Copper, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large (2 pounds) firm-ripe peaches

  2. 2 cup(s) sugar

  3. 2 cup(s) water

  4. 6 slice(s) (quarter-size) fresh ginger

  5. 6 cardamom pods , crushed

  6. 1 vanilla bean , split lengthwise, seeds scraped out

  7. 1 stick(s) cinnamon

  8. 2 sprig(s) fresh thyme , plus additional sprigs for garnish 1 pint(s) raspberry sorbet or gelato

  9. 1 cup(s) fresh raspberries

Instructions Jump to Ingredients ↑

  1. Bring a large saucepan full of water to a boil; submerge peaches in boiling water with a slotted spoon for 45 seconds. Drain peaches in a colander; refresh under cold running water. Remove peach skins. Halve peaches; remove pits.

  2. Combine sugar and water in a deep saucepan and bring to a boil, stirring to dissolve sugar. Add ginger, cardamom, vanilla bean seeds and pod, cinnamon stick, and thyme sprigs; cover and simmer mixture 5 minutes. Remove from heat; let syrup cool to room temperature for flavors to develop. Strain out solids from syrup.

  3. Return syrup to saucepan; add peaches and bring to a boil. Lower heat to low, cover, and simmer until peaches are just tender when pierced with the tip of a knife, about 4 minutes. Remove from heat; let peaches cool in syrup to room temperature (peaches can be made up to 8 hours ahead and refrigerated, and served chilled, if desired).

  4. To serve , with slotted spoon, place 2 peach halves, cut sides up, into each of four dessert bowls. Top with a scoop of sorbet; scatter fresh raspberries over top. Spoon some of the poaching syrup over each serving and garnish with a thyme sprig.


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