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
8
servings10
minutes5
hoursIngredients
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.
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