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When ripe summer peaches are poached in vanilla-infused white wine and brown sugar, the result is a fruit dessert that’s as elegant as it is simple.
Similar to my vanilla canned peaches, these poached peaches are soft, sweet, and beautifully infused with flavor.
Why These Poached Peaches Work
This recipe brings out the best in summer peaches by simmering them gently in a flavorful bath of dry white wine, golden brown sugar, and real vanilla bean.
Much like with a good summer sangria, the fruit soaks up the syrup while remaining tender and sliceable. It’s perfect for topping anything from crepes to vanilla ice cream.
Four Key Ingredients You’ll Need
Before you start, here’s what makes this poached peach recipe stand out:
- Ripe peaches: Look for cling-free varieties that separate easily from the pit.
- White wine: A dry variety like Sauvignon Blanc or Pinot Grigio works best.
- Golden brown sugar: Adds a warm, molasses-like depth.
- Vanilla bean: Fresh or dried is fine. I use vanilla beans often in my canned peaches, and they add unmatched flavor here, too. Since I make homemade vanilla extract in bulk, I always have vanilla beans on hand like recipes like this or my Salted Vanilla Bean Caramels.
How to Make Sweetened Poached Peaches
There’s just a bit of prep, but the results are well worth it.
- Peel the peaches: Quickly blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins should slide right off.
- Make the poaching liquid: Heat the wine and brown sugar until dissolved. Split the vanilla bean and add both the seeds and the pod.
- Poach: Add sliced peaches and simmer gently for about 15 minutes, covered.
- Reduce: Remove the peaches and boil the liquid until reduced by half for a luscious syrup.
- Serve: Enjoy warm, room temp, or chilled. Spoon syrup over the peaches and pair with whipped cream, mascarpone, crepes, or ice cream.
Tips for Success
- Use ripe but firm peaches to keep them from falling apart during poaching.
- Don’t skip the vanilla bean. The flavor and aroma it adds are worth it. You can, however, use vanilla extract or vanilla paste as a substitute, if needed.
- No waste: Wipe any leftover vanilla seeds from your fingers onto the peach slices.
- Let the syrup shine: The longer it reduces, the more concentrated and luxurious it becomes.
Serving Ideas
You can certainly eat them on their own, but here are a few ways I’ve enjoyed these peaches over the past decade of making them.
- Top with whipped cream and fresh mint for an effortless dessert.
- Use over crepes or waffles for a decadent brunch.
- Spoon over vanilla ice cream or Greek yogurt for a summery treat.
Storage Tips
Store poached peaches in an airtight container in the refrigerator for up to 5 days. The flavors only get better with time as the fruit continues to soak in the syrup.
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Equipment
Ingredients
- 5 ripe yellow peaches look for "cling free" so they easily release from the pit
- 1/2 cup golden brown sugar
- 2 cups dry white wine
- 1 vanilla bean
Instructions
- To remove skin from 5 ripe yellow peaches, submerge them into boiling water for 30 seconds, then transfer them to an ice bath for another 30 seconds. The skin should easily peel off.
- Peel and slice the peaches, then set them aside.
- Meanwhile, in a large sauce pan, heat the 1/2 cup golden brown sugar in 2 cups dry white wine until dissolved. Reduce the heat so that your mixture is just under boiling.
- Split 1 vanilla bean and scrape out those wonderful black seeds. Add all the seeds and the split bean to the wine and sugar mixture. Wipe any remaining seeds stuck to your fingers on the peach slices. You don't want to waste a spec.
- Add the peaches to the wine, sugar and vanilla mixture, cover, and poach for 15 minutes.
- Remove the peach slices with a slotted spoon. Increase the heat to bring the liquid to a gentle boil and cook, uncovered, for 10-15 minutes or the until liquid is reduced by half.
- Serve the peaches with the syrup (can be warm, room temperature, or cooled). Top with mascarpone or whipped cream and garnish with fresh mint, if desired. Use to top crepes, ice cream, or enjoy on their own.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a delicius dessert! I need to find some vanilla beans and then I’ll be all over this.
These wine poached peaches are heaving!! Perfect for dessert!
Yummy this looks like a perfect dessert!!!
Mmmm, this looks amazing, what a perfect way to use up some peaches. What do you recommend for those who don’t have vanilla beans on hand?
vanilla paste or extract would work well too!
This looks absolutely delicious! I’m going to have to find myself some vanilla beans. If I can’t find them, I wonder if I could just use some vanilla extract?
Thanks for sharing! 🙂
Yep! Vanilla beans are definitely expensive and hard to find these days.
Where do you but your vanilla beans? I’m having a hard time finding them, at least at a decent price.
Amanda – the first year I got my Madagascar beans at http://www.olivenation.com. The current batch that’s soaking are Mexican vanilla beans from http://www.beanilla.com. The Mexican beans were more money but I wanted to give them a try. -Krissy