Poached Peaches With Yogurt |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This yummy breakfast recipe comes from the January 2009 issue of *recipes+* magazine. You can use other stone fruit or a combination such as plums, apricots, or nectarines. You can make the poached fruit up to 6 hours ahead if you want. Another variation is to serve it warm, instead of chilled. Prep time doesn't include the 3 hours needed to chill the fruit. Ingredients:
1/2 cup caster sugar |
1 1/2 cups light cranberry juice |
5 cm slice orange zest |
1 star anise |
1 cinnamon stick |
6 large ripe peaches |
2 cups low-fat passionfruit yogurt, to serve |
1 cup raspberries |
Directions:
1. Stir sugar, juice, and zest in a large deep saucepan over moderate heat until sugar is dissolved. Add spices; bring to boil.
2. Meanwhile, cut a small cross in the base of each peach. Add peaches to syrup. Reduce heat. Simmer, uncovered, turning occasionally, for 8-10 minutes or until tender. Using a slotted spoon, transfer peaches to a large heatproof bowl. Peel peaches when cool enough to handle.
3. Increase heat; bring syrup to the boil. Boil, uncovered, for 5-7 minutes or until thickened slightly. Let cool.
4. Pour syrup over peaches. Cover with plastic food wrap; chill 1 hour. Serve peaches topped with yogurt and berries.
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