Poached Vanilla & Liqueur Peaches in a Slow Cooker

Are you hoping to impress your loved one with sophisticated delight?

If so, this simple slow cooker recipe for poached vanilla & liqueur peaches will have you looking like a culinary pro in no time (well, in just under 2 hours at least!)

To us Australians, there’s nothing quite like the taste of fresh, seasonal peaches or nectarines in a dessert 🍑

The recipe takes the natural sweetness of peaches and really brings out the flavours with the help of Marsala or port wine and vanilla. The result is a luxurious, tender fruit dessert which is absolutely delightful.

The great thing about poached peaches is their versatility – you can serve them warm or cold, topped with crème fraîche, ice cream, or cream, or indulge in all the above!

Note: In Australia peaches and nectarines are seasonal.

Poached Vanilla & Liqueur Peaches in a Slow Cooker

Recipe by Linda D'Angelo

Servings

8

servings

Prep time

10

minutes

Cooking time

5

hours 

Ingredients

• 150ml (¼ pint) marsala or port wine

• 150ml (¼ pint) water

• 75g (3 oz) caster sugar

• 6 firm, ripe peaches or nectarines, halved and pitted

• 1 vanilla pod, slit lengthways

• 2 teaspoons corn flour

• 125g (4oz) fresh raspberries

• Crème fraiche, ice-cream or cream for serving

Cooking steps

• Preheat the slow cooker.
• Boil Marsala or port, water, and sugar in a saucepan.
• Place peach or nectarine halves and vanilla pod in the slow cooker pot and pour in the syrup.
• Cover and cook on Low for 1-1 ½ hours until hot and tender.
• Lift the fruit out and place in a serving dish.
• Scrape vanilla seeds from the pod into the syrup.
• Mix corn flour with cold water and stir into the syrup, then cook on High for 15 minutes, stirring occasionally.
• Pour thickened syrup over the peaches, sprinkle with raspberries, and serve warm or cold with crème fraîche, cream, or ice cream.