Rice Free Orange-Pistachio Poached Peaches
Ripe peaches simmered in a fragrant honey-orange bath and finished with crunchy pistachios — this dessert is the kind of thing that looks like you spent hours but comes together in a single saucepan. 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 tender and just holding their shape, the liquid gets reduced down into a glossy, spoonable syrup that coats every bite. Grain-free desserts can sometimes feel like a compromise, but there is nothing missing here — the pistachios add all the texture and richness you could want. It works beautifully at room temperature after a short rest, making it an easy make-ahead option for dinner parties or a quiet weeknight treat. The combination of citrus, spice, and stone fruit feels both summery and a little exotic, without a single complicated step.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!