Poached Peaches

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	4 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Score the skin of the peaches, soak in boiling water for 10 seconds, rinse in cold water, peel and cut in half. Remove the core of the peaches and leave the fruit halved or, depending on the serving, cut into eighths or coarse pieces.
Bring the sugar to the boil with 200 ml of water while stirring until the sugar has completely dissolved.
Slice out the vanilla pod (the pulp can be used for other purposes, the pod itself gives off enough aroma), cut the lemon into slices and add to the sugar syrup with the cinnamon. Remove the syrup from the heat, place the peaches in the hot syrup so that they are covered as completely as possible and let cool and steep for at least 4 hours at room temperature.
I like to use white-fleshed peaches for this recipe, the fruits should definitely be ripe, but not too soft.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.