Peaches with Honey Syrup
Adding the peach skins to the poaching liquid helps to infuse it with flavor and creates a pretty rose-colored sauce. Serve the peaches with your favorite chocolate bar.
- Total Time:
- Servings: 4
Photography: WILLIAM MEPPEM
Source: Martha Stewart Living, July 2003
- 4 ripe medium peaches
- 1/2 cup honey
Using a sharp knife, lightly score bottom (not stem end) of each peach with hatch marks.
Prepare an ice bath, and set aside. Fill a large (4-quart) saucepan with enough cold water to cover peaches; remove peaches. Over high heat, bring water to a boil, and blanch peaches about 1 minute (more if skin is not pulling away from peach). Using a slotted spoon, immediately transfer peaches to ice bath. Remove from ice water, and peel. Set aside peaches and skins.
Reserve 4 cups of poaching liquid in pan; add skins and honey. Bring to a boil, and cook until reduced to 11/2 cups. Pour liquid through a sieve set over a bowl, and discard skins. Immediately spoon syrup over peaches, and serve.