Poached vanilla & liqueur peaches

When in season fresh peaches or nectarines make wonderful desserts.


150ml (¼ pint) marsala or port wine
150ml (¼ pint) water
75g (3 oz) caster sugar
6 firm, ripe peaches or nectarines, halved and pitted
1 vanilla pod, slit lengthways
2 teaspoons cornflour
125g (4oz) fresh raspberries
crème fraiche, ice-cream or cream for serving

Preheat the slow cooker. Put the Marsala or port, water and sugar in a saucepan and bring to the boil.

Place the peach or nectarine halves and vanilla pod in the slow cooker pot and pour in the sugar/ liqueur syrup. Cover with the lid and cook on Low for 1- 1 ½ hours until hot and tender.

Lift the fruit out of the slow cooker pot and place in a serving dish. Remove the vanilla pod, scraping the seeds from the pod with a small, sharp knife and stir the seeds back into the cooking syrup. Mix the cornflour to a smooth paste with a little cold water, then stir into the cooking syrup and cook on High for 15 minutes, stirring occasionally.

Pour the thickened syrup over the peaches, sprinkle with the raspberries and serve warm or cold with the crème fraiche, cream or ice-cream.

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