Blushing Poached Peaches

1. 1

   Place sugar, vanilla bean, cinnamon stick and 4 cups water in a large saucepan on low heat. Stir until sugar dissolves.

2. 2

   Cut a small cross on the bottom of each peach with a sharp knife. Lower peaches into syrup. Cover with a parchment paper circle and weigh down with a dinner plate. Simmer for 5-10 mins, or until tender.

3. 3

   Remove peaches from syrup with a slotted spoon. Set aside to cool slightly.

4. 4

   Bring poaching liquid to a boil on high heat. Boil for 15 mins, until reduced by half and thickened slightly. Set aside to cool. Discard vanilla bean and cinnamon stick.

5. 5

   Carefully peel skins from peaches and discard. Divide peaches among serving bowls. Serve with cooled syrup and whipped cream or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.