Fish Free Dark Chocolate-Almond Poached Peaches with Pistachios
Total time35 min
Prep time10 min
Cook time20 min
4.6(24)
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Learn more →Ingredients
4 servings
For the poaching liquid
- 4 ripe but firm peaches, halved and pitted
- 3 cups water
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- 1 tsp pure vanilla extract
For the chocolate drizzle
- 3 oz dark chocolate (70% cacao or higher), finely chopped
- 1 tsp extra virgin olive oil
For serving
- ¼ cup raw almonds, roughly chopped
- ¼ cup raw pistachios, roughly chopped
- 1 pinch flaky sea salt (optional)
Instructions
- 1
Toast the almonds and pistachios in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden at the edges, about 3–4 minutes. Transfer to a plate and set aside.
- 2
Combine the water, honey, cinnamon, ginger, turmeric, and vanilla extract in a medium saucepan. Bring to a gentle simmer over medium heat, stirring until the honey dissolves, about 2 minutes.
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