Mad about White Peach Danish

Poached White Peach Danish

Today is the first free day I’ve had in a long while to try something new. I’d bought some Israeli white peaches a week ago, but found them to be sadly lacking in flavour. I decided to poach them first before they went bad and consider what to do with them later since I was short on time last week.

Having spent way too much time in the kitchen the last few weeks, I couldn’t bring myself to embark on another time-consuming project and decided to make danishes with the poached peaches and store bought puff pastry.

              Poached White Peach Danish

The puff pastry looked pretty enough, but was slightly undercooked on the bottom, even though I’d baked it longer than the duration recommended on the packaging. Still, the peaches were tender and full of cinnamon flavour. I think I’ll try them with some Dreyer’s vanilla ice cream tomorrow!

Poached Peaches

2 1/2 cups water
1 cup sugar
2 cinnamon sticks (use 1 stick if you prefer a milder cinnamon flavour)
5 cloves
5 pepper corns

Fresh peaches, halved and pitted (there is no need to peel the peaches)

1. Place the water, sugar, cinnamon sticks, cloves and pepper corns in a large sauce pan. Make sure that the pan is large enough so that all the peach halves can be immersed in the sugar syrup.
2. Bring the sugar syrup to boil. Reduce the heat and bring to a gentle simmer.
3. Poach the peaches in the simmering sugar syrup for approximately 10 - 15 minutes, until the peaches are tender and translucent.
4. Remove the peaches from the sauce pan with a slotted spoon.
5. Remove the skin from the poached peaches. The skins should slide off very easily.

9 Responses to “Mad about White Peach Danish”

  1. Jen Says:

    These look beautiful! Great idea to poach the peaches to enhance their flavor.

  2. small cookie Says:

    I bought some nectarines and it was totally bland. Wish I read your blog earlier. :( Your danish looks delish. Wish I can have a piece for my breakfast.

  3. Stef Says:

    Karen I agree…peaches this time round are getting blah in flavour. My dad bought some and it was quite dodgy—fragrance is there but not much of a taste.
    I ended up using half to soak in plain vodka with vanilla bean,sugar and orange zest strips to make a liquer.
    The other half,I jammed. Can use for muffin fillings and such… =)

  4. Karen Says:

    Jen & Edith: Thanks!

    Stef: Hmm, alcohol-soaked peaches - that’s an idea! Jam sounds good too, but I’m too lazy to go through the whole process of making preserves out of a few peaches. :)

  5. Linda Says:

    I am counting down the months when the Australian summer comes so that I can bake with juicy, sweet peaches again! It is currently winter time and I am missing my favourite fruit! (it just isn’t the same in from a can!)

    I love your blog, the pictures are stunningly beautiful! :)

  6. Karen Says:

    Linda: Thanks! I completely agree with you that canned fruit pales in comparison to fresh ones.

  7. annie Says:

    okay - how do I find the recipe for the double crusted deep dish apple pie?
    I’m still really interested even if the filling wasn’t so good

  8. Karen Says:

    Annie: Sorry for the late reply. I used the recipe in Nigella Lawson’s How To Be a Domestic Goddess.

  9. Alya Says:

    OK, looks good but where is the recipe?

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