Pescatarian Orange-Pistachio Poached Peaches
Ripe peaches, warm spice, and a glossy citrus syrup — this dessert is the kind of thing that looks far more impressive than the effort it actually takes. The poaching liquid is built from honey, fresh orange juice and zest, grated ginger, cinnamon, and a touch of turmeric, which gives the whole dish a gorgeous golden warmth that tastes as beautiful as it looks. Once the peaches are gently simmered until just tender, the liquid gets reduced down into a silky, fragrant syrup that you spoon right over the top. A generous scatter of dry-roasted pistachios adds crunch and a nutty richness that balances the floral sweetness of the fruit perfectly. This is naturally a great fit for anyone eating seafood-forward or plant-based adjacent, since the whole recipe is built on fruit, honey, and nuts — no substitutions or workarounds needed. It works equally well as a dinner party showstopper or a quiet weeknight treat, and the leftovers (if there are any) taste even better the next day once the peaches have soaked up more of that syrup.
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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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