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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.

  • Prep:
  • Total Time:
  • Servings: 4
peaches with honey syrup


Source: Martha Stewart Living, July 2003


  • 4 ripe medium peaches
  • 1/2 cup honey


  1. Using a sharp knife, lightly score bottom (not stem end) of each peach with hatch marks.

  2. 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.

  3. 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.

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