Poached Peaches with Yogurt

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Poached Peaches with Yogurt

 

 

1/2 cup sugar

1 1/2 cups cranberry juice

5 cm (2 " ) strip orange zest

1 star anise

1 cinnamon stick

6 large ripe peaches

 

2 cups passionfruit soy yogurt, to serve

1 cup fresh -OR- frozen thawed; raspberries, to serve

 

 

1. Stir sugar, juice and zest in a large deep saucepan over moderate

heat until the sugar is dissolved.

 

2. Add spices; bring to boil.

 

3. Meanwhile, cut a small cross in the base of each peach.

 

4. Add peaches to syrup. Reduce heat. Simmer, uncovered, turning

occasionally, for 8 to 10 minutes or until tender.

 

5. Using a slotted spoon, transfer peaches to a large heatproof bowl.

Peel peaches when cool enough to handle,

 

6. Increase heat; bring syrup to the boil. Boil, uncovered, for 5 to 7

minutes or until thickened slightly. Let cool.

 

7. Pour syrup over peaches. Cover with plastic food wrap; chill 1

hour. Serve peaches topped with yogurt and berries.

 

 

 

VARIATION: You can use other stone fruit or a combination such as

plums, apricots or nectarines.

 

VARIATION: Serve warm.

 

TIP: Make poached peaches up to 6 hours before serving if you like.

 

 

 

Serves 6.