Hazelnut Free Orange-Pistachio Poached Peaches
Silky poached peaches swimming in a honey-orange syrup feel like something you'd order at a fancy bistro, but this version comes together in a single saucepan with ingredients you likely already have on hand. The poaching liquid is genuinely special — fresh orange juice and zest, grated ginger, a cinnamon stick, and a whisper of turmeric give it a warm, aromatic depth that infuses every bite of fruit. The peaches go in halved and firm, and come out just tender enough to yield to a spoon while still holding their gorgeous shape. Once the fruit is out, the syrup gets reduced down into a glossy, fragrant drizzle that ties the whole dish together. Chopped dry-roasted pistachios scattered over the top add a satisfying crunch and a buttery, savory contrast to all that bright citrus sweetness. For anyone navigating tree nut concerns specifically around hazelnuts, this dessert leans entirely on pistachios, so there's no guesswork about what's hiding in the recipe. It's elegant enough for a dinner party but simple enough to make on a quiet weeknight when you want something that feels a little special.
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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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