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Hosting a summer dinner party? Make these Poached peaches for a simple yet delicious dessert. Infused with rosé and fragrant spices, it will go down an absolute treat.

  • Serves4
  • Cook time1 hour 10 minutes
  • Prep time10 minutes, (+ cooling time)
Poached peaches


  • 4 (about 600g) firm, medium white peaches
  • 1 cup (250ml) rosé wine
  • 1 cup (250ml) water
  • ⅓ cup (75g) caster sugar
  • 3 cardamom pods, bruised
  • 1 vanilla bean, split lengthways
  • 1 cinnamon stick
  • 500g reduced-fat vanilla yoghurt, to serve
  • 1 tbs finely chopped pistachios, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use a small sharp knife to cut a small cross in the base of each peach.
  2. Step 2

    Place the wine, water, sugar, cardamom, vanilla bean and cinnamon in a medium saucepan over low heat. Cook, stirring, for 2 mins or until the sugar dissolves.
  3. Step 3

    Add the peaches to the pan. Cover with a disc of baking paper to keep the peaches submerged in poaching liquid. Poach for 30 mins or until peaches are tender. Remove from heat and set aside, covered, for 1 hour or until cool.
  4. Step 4

    Use a slotted spoon to transfer the peaches to a large bowl. Bring the poaching liquid to the boil over high heat and cook for 10 mins or until the syrup thickens slightly. Set the syrup aside to cool completely.
  5. Step 5

    Carefully remove the skin from peaches. Divide the peaches among serving platters. Drizzle over a little of the syrup. Serve with vanilla yoghurt and sprinkle with pistachios.