Spiced Poached Peaches with Greek Yogurt

This recipe works in combination with: Parmesan Crusted Cod with Summer Veg, Pea & Mint Soup. This recipe features in these meal plans: Summer Al Fresco.

Peaches poached in a cinnamon, orange and vanilla syrup served with Greek yogurt.


  • 340g of Greek yogurt
  • 1 orange, halved
  • 4 peaches
  • 250g of white caster sugar
  • 1 tsp ground cinnamon
  • 6 drops vanilla extract
  • Serves: 4
  • Course: Dessert
  • Preparation time: 5 mins
  • Cooking time: 35 mins
  • Price per person: £1.44
  • Store cupboard: Cook's
  • Calories per serving: 526
  • 5-a-day per serving: 1.3
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Spiced Poached Peaches photo

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  1. Using a small, sharp knife score a cross into the bottom of each peach.
  2. Add the sugar, cinnamon, vanilla extract and 600ml water to a saucepan big enough to fit the peaches snugly side-by-side. Squeeze the orange halves into the saucepan, and add the skins. Heat the poaching syrup over a medium heat until it begins to simmer.
  3. Carefully add the peaches to the pan, making sure that they are completely covered in the poaching syrup (add extra water if necessary) and simmer for 15-20 minutes, or until tender.
  4. Remove the peaches from the pan and set aside to cool. Return the pan to the heat and simmer the poaching syrup for 10 minutes, or until it is thick enough to coat the back of a spoon.
  5. As soon as the peaches are cool enough to handle, peel off the skin then cut in half and remove the stone.
  6. Mix quarter of the poaching syrup with the yogurt until well combined.
  7. Serve two peach halves per person drizzled with the remaining poaching syrup and the Greek yogurt.

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