PEACHES & CREAM…A truly sublime dessert!
Colour my world…
So then, while looking for peachy pleasures, found this on one of my fave haunts, Food Network…Vanilla Poached Peaches with Whipped Minted Yogurt, a recipe adapted from Donna Hay, Flavours, Whitecap Ltd, 1999. I was sold on the idea the minute I read the recipe. A few changes had to come about since I don’t have vanilla beans; poached the pears with whole spices (cinnamon & cloves). Just added a tinge of flavour, which was just right.
I made this peachy delight in wine glasses because I like the idea of individual servings that can be put together ahead of time…& also because I like dressing them up! A cinnamon scroll, a sprig of mint, a sprinkling of chopped pistachios…colours came together beautifully. DH is already asking me when I plan to make this again, & the son is on my case to make it for his friends on his birthday; “With the cream Mama“, he adds! Hmmmmmmmmmmm….
Did you know that the peach is:
- low in Saturated Fat, Cholesterol and Sodium
- high in Vitamin C, Dietary Fiber, Vitamin A, Niacin and Potassium
The recipe as adapted from Food Network, as adapted from recipe adapted from Donna Hay, Flavours, Whitecap Ltd, 1999
Ingredients:
Poached Peaches:
Water – 2 cups
Sugar – 1 cup
Cinnamon stick – 1-2
Cloves – 8-10
Peaches – 10-12, split and seeds removed
Whipped Minted Yogurt:
Water – 1/2 cup
Sugar – 1/4 cup
Mint leaves – 1 cup loosely packed
Low fat Cream – 1 cup
Hung yogurt – 1 cup
Mint sprigs, for garnish
Pistachio nuts, for garnish (chopped roughly)
Method for the peaches:
-
Place the water, sugar, and whole spices in a medium saucepan. Stir over medium heat until the sugar has dissolved. I threw in some mint leaves too for good measure!
-
Once the sugar has dissolved, add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits.
-
When done, place the peaches in a glass baking dish, cut side down. Pour the syrup over the peaches, and refrigerate until chilled, for up to 8 hours. (I left them overnight).
For the yogurt:
-
Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup. (It becomes nice & thick when chilled; tastes like mint candy too).
- In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
To serve the peaches: Place 3-4 peach halves in a wine glass, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs, cinnamon scrolls and pistachio nuts. Serve chilled. (Can be put together in advance; I made it 4 hours in advance).
Everytime I see a peach, it reminds me of ‘James & the Giant Peach’, by Roald Dahl.
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
21 Comments
Asha
Peaches reminds me of Georgia, Atlanta!:)
Sublime dessert indeed!
Happy cook
Wow they look DELICIOUS.
Any glasses left.
Hi hi for me also it goes straight to my hips.
Ann
Ooh… I can’t wait for peach season! Your lovely dessert is calling to me!
Ann at Redacted Recipes
Manggy
Oh!! It’s quite weird/wonderful that you have a son who’d prefer peaches and cream over the decadent chocolate treats you usually make! 🙂 Looks gorgeous, Deeba 🙂
familiabencomo
OH MY GOODNESS!!!! You have totally evoked my childhood summers. My granny had a peach tree out back & we would eat them right off the tree. She would also spend days canning as many ripe peaches as possible to last the year & eat them over ice cream when we were “good.” We were always good, of course. She was such a great woman.
Great recipe & beautiful photos.
Tanti baci,
Amy
Purnima
Awesome recipe..gr8 presentation..what a collage! One for me too..pretty pls??! 😀
Bellini Valli
This really is sublime Deeba. Love all your photos too…you have me sitting by the computer with my spoon:D
Mike of Mike's Table
I’ve been munching on peaches now that they’re looking good again and was just thinking about poaching them. This looks delicious and I love the presentation!
Kalai
Heaven, Deeba!! Peaches are one of my all time favorite fruits! Thanks for sharing this colorful creation. 🙂
Cham
I just had a peach, sounds delicious with yoghurt! Lovely presentation as usual Deeba.
Hetal
A very refreshing dessert…lovely presentation..
Proud Italian Cook
Wow, What a presentation Deeba, right down to the pistachio’s! All I need is a spoon now!
meeso
Wow, this not only sounds good, it looks beautiful!
ovenhaven
I love your presentation! Peaches are one of my favourite fruits, and now you’ve got me drooling over the photos! 🙂
nicisme
Great photo montage of a fabulous dessert!
Mallika
Sublime. I wish I had seen this last Sat when I was desperately seeking a simple dinner party desert. Bookmarked!
Ivy
Deeba, you made my day once again. Peaches are in season now and this is definitely something I would like to make. What’s “hung yoghurt”? Can I make it with Greek yoghurt?
I nearly forgot. I have an award for you sweetie.
d
ok here i am again! am losing count of your recipes that i have tried. its funny coz i have been reading food blogs for years now (maybe 2 years?) and i have’nt really been actually making anything from them and the minute i discovered your blog i have been on a roll! really!
so anyway i made this today. it was amazing. really delicate flavour. very light too coz of the low fat ness of the cream and the combination with hung curd (what a good idea). i was skeptical about the mint – i see you use it a lot. now i like mint too, but in something like a mint raita – not particularly in my dessert. but i decided to go ahead and use it anyway and what a good thing that was!!! the flavour was lovely.
the menu was – your creamy fusilli with corriander (YUMMM again), steamed brocolli (with a fabindia salad dressing – roasted red chilli and garlic and a hung curd dip) and some mexican spicy corn on crackers (an old recipe cut from a magazine and i served it on brittania nutrichoice cream crackers). the peaches were for dessert. the whole meal came together so beautifully. it was great!
i’ll send you email with my id right away…
d
Rosie
Oh wow Deeba you have put a huge smile on my face, I adore peaches and this looks so good – slurp…
Rosie x
Susan from Food Blogga
I may not have a peaches and cream complexion, but I sure have a peaches and cream craving after seeing this post, Deeba! I just bought a big bag of gorgeous yellow peaches today too. Oh, how, I love them.
arundati
this looks fantastic deeba….. has me wiping drool off the keyboard!!