Vegetarian Orange-Pistachio Poached Peaches
Ripe summer peaches meet a fragrant, golden poaching liquid built from fresh orange juice, honey, ginger, cinnamon, and a whisper of turmeric — and the result is something that feels far more elegant than the effort involved. The peaches turn silky and tender while still holding their shape, soaking up every bit of that warm, citrusy spice as they cook. Once the liquid reduces into a glossy syrup, it becomes the kind of sauce you'll want to drizzle over everything. A generous scatter of dry-roasted pistachios adds crunch and a nutty richness that balances the floral sweetness of the fruit beautifully. This is the sort of dessert that looks stunning in a shallow bowl with a curl of fresh orange zest on top, yet comes together in a single saucepan with no fuss. It's naturally sweetened with honey and completely plant-based, so it fits effortlessly into a meat-free lifestyle without any substitutions or workarounds. Serve it slightly warm or at room temperature — either way, it disappears fast.
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!