Lupin Free Orange-Pistachio Poached Peaches
Silky poached peaches swimming in a fragrant honey-orange syrup feel like something you'd order at a fancy restaurant, but this version comes together in a single saucepan with barely any effort. The poaching liquid is built from fresh orange juice and zest, grated ginger, a cinnamon stick, and a touch of turmeric, which gives the syrup a gorgeous golden warmth that tastes as good as it looks. Once the peaches are gently simmered until just tender, the liquid gets reduced down into a glossy, spoonable sauce that clings to every curve of the fruit. A generous scatter of dry-roasted pistachios on top adds crunch and a nutty richness that balances the floral sweetness perfectly. For anyone navigating lupin sensitivities, this dessert is naturally a safe choice — every ingredient here is straightforward, with no flour blends, legume-based thickeners, or hidden additives to second-guess. It works beautifully as a light dessert on its own or alongside a scoop of vanilla ice cream when you want to make it feel a little more indulgent.
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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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