



Rosemary-Vanilla Poached Peaches
Prep time
Cook time
Total time
Peaches are extra delicious when poached is a flavorful liquid of lemon, rosemary, and honey.
Author: My Delicious Blog
Recipe type: Fruit
Cuisine: Fruit
Serves: 2
Ingredients
Fruit
- 2-3 large peaches
Poaching Liquid
- 2 c. water
- 1 c. sugar
- 1 Tb. honey
- 4 strips lemon zest
- 2 sprigs fresh rosemary
- 4 whole cloves
- 1 vanilla bean, split
- Juice of half a lemon
Buttermilk Pound Cake
- 1 c. vegetable shortening, room temperature
- 2 c. sugar
- 4 large eggs, room temperature
- 2 Tb. vanilla
- 2 Tb. lemon extract
- 1 tsp. almond extract
- 3 c. all-purpose flour
- ¼ tsp. baking soda
- ¼ tsp. kosher salt
- 1 c. buttermilk, room temperature
Instructions
Prepare Peaches:
- Bring a deep pan filled with water to a boil. Slice an X in the bottom of each peach and place them into the boiling water for a few minutes. Transfer peaches to an ice-water bath to stop cooking, and remove skins using a small paring knife. Remove pits and cut into quarters.
Prepare Poaching Liquid:
- Combine all ingredients in a medium sauce pan.
- Heat to medium/high to dissolve the sugar, then reduce heat to simmer.
- Place fruit into liquid and regularly spoon liquid over each piece (if they’re not covered).
- Simmer about 10 minutes. Turn off heat and allow to sit for a few minutes. Discard the flavorings.
- Serve peaches (and juice) immediately, or refrigerate in an airtight container for several days.
Make the Buttermilk Poundcake:
- Heat oven to 350 degrees (ensure oven rack is in the middle so cake cooks evenly).
- Butter a large non-stick bundt pan (or 10” square baking pan), then sprinkle in some flour to coat the sides. Be sure to remove the majority of the flour by tapping the sides.
- Cream shortening and sugar until fluffy.
- Add eggs (one at a time) and extracts. Blend until well-combined.
- Sift dry ingredients then add to wet mixture in batches, alternating with buttermilk.
- When well combined, pour batter into prepared pan.
- Bake about 1 hour, until bamboo skewer comes out clean.
- Allow to cool for about 10 minutes, then transfer cake to a serving platter (this will be easy to do if you use a non-stick pan!).
Notes
Note 1: This makes a large cake. I sometimes make just half the batter and bake it in a loaf pan.
Note 2: To make sweetened whipped cream, beat 1 c. whipping cream with 2 Tb. powdered sugar with an electric mixer until stiff peaks form.
Note 3: This recipe, using 2 large peaches, serves 4. The poundcake itself serves 8-10.
Note 2: To make sweetened whipped cream, beat 1 c. whipping cream with 2 Tb. powdered sugar with an electric mixer until stiff peaks form.
Note 3: This recipe, using 2 large peaches, serves 4. The poundcake itself serves 8-10.
Beautiful! Love the colors. Can almost taste Summer.