Poached Peaches with Amaretto Plum Sauce

peach poach dish.jpg

Peach season has a arrived in the Northwest. My favorite way of eating a peach is simply peeled and eaten fresh. Another favorite is to poach the peaches in an herb-infused syrup with a plum sauce. This recipe is a new take on the old recipe called Peach Melba which was invented in the 1890s by the French chef Auguste Escoffier to honor the famous Australian soprano, Nellie Melba. His creation of a poached peach with raspberry sauce was served with a scoop of vanilla ice cream.

ONWARD:

When poaching the peaches, use a dry white wine like a dry Riesling. I use a raw cherry blossom honey, but any raw honey will do. Likewise, I use lemon thyme and lemon verbena leaves that are not readily available unless you grow them. Using fresh thyme leaves and possibly lemon balm will give an acceptable flavor. Poaching time will depend on the size and ripeness of the peaches. The Amaretto plum sauce comes from a recipe I created years ago for a professional chef contest (In which I placed third in the nation!) I like to serve poached peaches only with this flavorful sauce, but if you must, serve with of a scoop of vanilla ice cream but it surely is not necessary!

peach poach ingred.jpg

4 servings

INGREDIENTS:

Poached Peaches

⅔ cup white wine

⅔ cup filtered water

¼ cup raw honey (I use cherry blossom honey)

1 teaspoon fresh thyme leaves (or lemon thyme)

4 lemon verbena leaves (optional but really good!)

½ teaspoon vanilla extract

2 large peaches, peeled, cut in half, seed removed

Amaretto Plum Sauce

1 large or 2 small Black Friar plums chopped (about 4 ounces)

¼ cup red currant jelly

1 ½ tablespoon raw honey

1 tablespoon Amaretto di Saronno liqueur

¼ teaspoon arrowroot

DIRECTIONS:

Poached Peaches

1.     Combine the wine, water, honey, herbs, and vanilla in a non-reactive saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and cook for ten minutes.

2.     Place the peach halves in the simmering syrup and poach over low heat until the peaches are tender for about ten to fifteen minutes with the pan covered. Cool the peaches in the syrup. (Can place the whole pan in an ice water bath or by placing for a few hours in the refrigerator).

Amaretto Plum Sauce

1.     Place the plums in a non-reactive saucepan and barely cover with filtered water over medium-high heat. Simmer until the water is just evaporated and the plums are soft.

2.     Puree the plums in a food processor. Add the jelly, honey, liqueur, and arrowroot. Process for an additional minute, to blend.

3.     Strain the sauce through a fine-mesh sieve back into the non-reactive saucepan. Bring the sauce to a boil. Remove from heat, cool and refrigerate.

4.     To serve, place a peach onto serving plates or bowls and pour the sauce over the top.

peach poach close up.jpg
Yield: 4 servings
Author:

Poached Peaches with Amaretto Plum Sauce

When poaching the peaches, use a dry white wine like a dry Riesling. I use a raw cherry blossom honey, but any raw honey will do. Likewise, I use lemon thyme and lemon verbena leaves that are not readily available unless you grow them. Using fresh thyme leaves and possibly lemon balm will give an acceptable flavor. Poaching time will depend on the size and ripeness of the peaches.
prep time: 20 Mcook time: 20 Mtotal time: 40 M

ingredients:

Poached Peaches
  • ⅔ cup white wine
  • ⅔ cup filtered water
  • ¼ cup raw honey (I use cherry blossom honey)
  • 1 teaspoon fresh thyme leaves (or lemon thyme)
  • 4 lemon verbena leaves (optional but really good!)
  • ½ teaspoon vanilla extract
  • 2 large peaches, peeled, cut in half, seed removed
Amaretto Plum Sauce
  • 1 large or 2 small Black Friar plums chopped (about 4 ounces)
  • ¼ cup red currant jelly
  • 1 ½ tablespoon raw honey
  • 1 tablespoon Amaretto di Saronno liqueur
  • ¼ teaspoon arrowroot

instructions:

How to cook Poached Peaches with Amaretto Plum Sauce

Poached Peaches
  1. Combine the wine, water, honey, herbs, and vanilla in a non-reactive saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and cook for ten minutes.
  2. Place the peach halves in the simmering syrup and poach over low heat until the peaches are tender for about ten to fifteen minutes with the pan covered. Cool the peaches in the syrup. (Can place the whole pan in an ice water bath or by placing for a few hours in the refrigerator).
Amaretto Plum Sauce
  1. Place the plums in a non-reactive saucepan and barely cover with filtered water over medium-high heat. Simmer until the water is just evaporated and the plums are soft.
  2. Puree the plums in a food processor. Add the jelly, honey, liqueur, and arrowroot. Process for an additional minute, to blend.
  3. Strain the sauce through a fine-mesh sieve back into the non-reactive saucepan. Bring the sauce to a boil. Remove from heat, cool and refrigerate.
  4. To serve, place a peach onto serving plates or bowls and pour the sauce over the top.

NOTES:

It will take extra time to properly chill this recipe. May be prepared a day ahead of time.

Calories

197.34

Fat (grams)

1.07

Sat. Fat (grams)

0.08

Carbs (grams)

41.82

Fiber (grams)

2.18

Net carbs

39.64

Sugar (grams)

38.06

Protein (grams)

1.53

Sodium (milligrams)

7.31

Cholesterol (grams)

0.00
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Created using The Recipes Generator
plant-basedLinda HierholzerSWEETSComment