Barley Free Orange-Pistachio Poached Peaches
Ripe summer peaches meet a fragrant bath of honey, fresh orange, ginger, cinnamon, and a whisper of turmeric in this elegant yet effortless dessert. The poaching liquid slowly coaxes the fruit into something silky and tender while still holding its shape — no mushy results here. Once the peaches are lifted out, the syrup gets reduced down into a glossy, jewel-toned drizzle that tastes like the best parts of a spiced orange marmalade. Chopped dry-roasted pistachios scattered over the top add a satisfying crunch and a rich, nutty contrast to all that bright citrus sweetness. Every single ingredient in this dish is naturally free of barley and barley derivatives, so there's no label-reading anxiety or ingredient swaps required — it's clean and simple from the start. This is the kind of showstopper dessert that looks like it came from a restaurant but comes together in one saucepan in under half an hour.
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Learn more →Ingredients
4 servings
For the poaching liquid
- 2 cups water
- 3 tbsp honey
- 1 large orange, zested and juiced (about ½ cup juice)
- 1 tsp fresh ginger, finely grated
- 1 cinnamon stick
- ¼ tsp ground turmeric
For the peaches
- 4 ripe but firm peaches, halved and pitted
For serving
- ⅓ cup dry-roasted pistachios, roughly chopped
- 1 tsp orange zest, for garnish (optional)
Instructions
- 1
Combine the water, honey, orange juice, orange zest, grated ginger, cinnamon stick, and ground turmeric in a medium saucepan over medium heat, stirring until the honey dissolves, about 2 minutes.
- 2
Bring the liquid to a gentle simmer, then add the peach halves cut-side down. Reduce the heat to medium-low and poach, turning once halfway through, until the peaches are just tender when pierced with the tip of a knife but still hold their shape, 8–12 minutes depending on ripeness.
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