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Poached Peaches

  • Yield: Makes 4 plus 2 cups poaching liquid
Poached Peaches


  • 1 cup plus 2 tablespoons sugar
  • Juice of 1 lemon
  • 4 firm ripe freestone peaches, halved and pitted


  1. In a medium saucepan, combine 1 cup sugar and 2 cups water. Bring to a simmer, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove from heat, and let stand until room temperature. Carefully remove skins from peaches, and discard. Transfer to a bowl, and refrigerate in poaching liquid until chilled.

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