Pecan 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 recipe comes together in a single saucepan with barely any effort. 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. Once the peaches are tender and lifted out, the syrup gets reduced down into a glossy, spoonable sauce that clings beautifully to the cut sides. Dry-roasted pistachios scattered on top add a satisfying crunch and a slightly buttery, savory contrast to all that bright citrus sweetness. The whole thing is completely free of pecans, so there's no need to scan labels or swap anything out — just cook and serve. It works equally well as a light dessert, an elegant brunch centerpiece, or even spooned over yogurt the next morning. The reduced syrup keeps well, making this one of those recipes worth doubling just to have extra on hand.
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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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