Summer dessert – Pêches pochées

This is an easy yet stylish and delicious summer dessert. It is light yet very satisfying, so great as a finishing touch for a summer menu. 

You can, and should prepare the dessert in the morning when served in the evening, so it’s also a no-fuss and no-stress dessert.

For four people you will need:

– 4 peaches, white or yellow, ripe but firm

– 250 g sugar

– water

– half a vanilla pod

– optional: a few mint leaves

– vanilla ice cream

Bring a large pot of water to the boil and immerse the whole peaches into the water for 30 seconds. Remove, and drain under cold water to stop the cooking process. You can now very easily peel the peaches, then set them aside.

Prepare the sirup: in a medium-sized pot (large enough to fit the four peaches but not so big that they get lost), bring the sugar and 500 ml of water up to a boil. Boil for 5 minutes. Add the vanilla (slice the pod into two halves and remove the seeds, but add both the pod and the seeds to the sirup), and the washed mint, if used. Mint and vanilla surprisingly go very well together. Just be careful not to use too much mint, as otherwise it overpowers the vanilla.

Delicately add the peeled peaches into the sirup, and keep the temperature just below boiling point, the sirup should be simmering. Place a plate onto the peaches so they are completed immersed.

Let simmer for 15 minutes.

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Remove the peaches from the sirup being careful not to squish them. Let them cool, then place into the refrigerator. Set the sirup aside as well.

Take the peaches out of the fridge 30 minutes before serving. Just before serving, slice the peaches in halves and remove the stone. Place into a bowl and add a few teaspoons of the sirup. Add a generous scoop of good-quality vanilla ice cream into each bowl and garnish with a mint leaf.

Bon appétit!

Also: Do not waste the remaining sirup! It can be kept for up two 2 to 3 weeks in the fridge, and be used as cordial with sparkling or still water.

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