Red Meat Allergy Friendly Cinnamon-Walnut Poached Peaches with Pistachios
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Learn more →Ingredients
4 servings
For the poaching liquid
- 2 cups water
- 3 tbsp honey
- 2 cinnamon sticks
- 1 tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- 1 tsp vanilla extract
For the peaches
- 4 ripe but firm peaches, halved and pitted
For the topping
- ⅓ cup raw walnuts, roughly chopped
- ¼ cup raw pistachios, roughly chopped
- 1 tsp extra virgin olive oil
- 1 pinch salt
Instructions
- 1
Combine the water, honey, cinnamon sticks, ground ginger, turmeric, black pepper, and vanilla extract in a medium saucepan. Bring to a gentle simmer over medium heat, stirring until the honey dissolves, about 2–3 minutes.
- 2
Add the peach halves cut-side down to the simmering liquid. Reduce the heat to medium-low and poach, uncovered, until the peaches are just tender when pierced with a paring knife but still hold their shape, 8–12 minutes depending on ripeness. Transfer the peaches to serving bowls with a slotted spoon.
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