Poached peaches with raspberry frozen yogurt

Poached peaches with raspberry frozen yogurt

A refreshing and fragrant breakfast

Poached peaches with raspberry frozen yogurt. A refreshing fruit-based breakfast or dessert. Ideal for warmer summer months.

Poached Australian peaches served with a tart raspberry frozen yogurt & crunchy macadamias.

The aromas of summer

Australian peaches are in their prime right now. Fragrant and sweet, they capture the natural taste & scent of summer.

Poach ripe yellow peaches in a sweet syrup made from sugar, water and hibiscus tea. Serve the peaches with a vibrant frozen yogurt made from raspberries and plain yogurt. Sprinkle chopped and roasted Australian macadamias over the top of the frozen yogurt to add crunch & creaminess.

Aromatic hibiscus and lemongrass tea adds flavour and a gorgeous red tint to the poaching syrup. The tart-tasting raspberries that are used in the frozen yogurt complement the sweetness of the peaches.

You should make this because it is:

  • Delicious for breakfast or dessert.
  • Quick and easy to make – takes 30 minutes to prepare.
  • Budget-friendly: inexpensive seasonal peaches and frozen raspberries are this recipe’s key ingredients.

Poached peaches’ main ingredients:

  • Fresh peaches
  • Hibiscus tea bags
  • Sugar
  • Frozen raspberries
  • Macadamias

Tips for busy cooks

I use Nerada Tea’s Hibiscus and lemongrass tea bags in this recipe but you can use any hibiscus tea that you like.

The poached peaches and syrup keep well in the fridge in a sealed container so you can make them in advance if want to.

I use yellow peaches in this recipe but it would also work well with white peaches.

Poached peaches with raspberry frozen yogurt and macadamias
Poached peaches with raspberry frozen yogurt

Serving suggestions:

  1. Summer breakfast: a cold breakfast to enjoy during hot weather.
  2. Seasonal dessert: fragrant in-season peaches for a sweet end to your meal.

Chilled peaches and frozen yogurt for brekkie

Poached peaches with raspberry frozen yogurt are lovely as a cold breakfast on a hot summer morning. They are also a refreshing dessert to enjoy during warmer evenings.

Did you use yellow or white peaches in this recipe?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Do you love fruit-based breakfast recipes? Try this next: homemade blueberry muesli bars

Poached peaches with raspberry frozen yogurt

Poached peaches with raspberry frozen yogurt. A refreshing fruit-based breakfast or dessert. Ideal for warmer summer months.
Meal Type Breakfast, Dessert
Cuisine Australian-Inspired
Keyword Poached peaches, Vegetarian
Total Time 30 minutes
Servings 2 people
Author Veg Coast Cook

Ingredients

  • 2 yellow peaches halved *see Recipe Notes

Hibiscus sugar syrup

  • 125 g raw sugar
  • 360 ml hot water
  • 2 Hibiscus tea bags *see Recipe Notes

Raspberry frozen yogurt

  • 3 tbsp Greek-style plain yogurt
  • 200 g frozen raspberries

Garnish

  • 30 g macadamias chopped *see Recipe Notes

Instructions

  1. Heat the hibiscus syrup ingredients in a saucepan over a low heat while stirring constantly. Heat syrup until sugar dissolves then simmer for 5 minutes. Remove tea bags and discard them.
  2. Using tongs, carefully place the peach halves (cut side down) into the sugar syrup. Cut a disc of greaseproof paper slightly larger than the diameter of your saucepan. Lightly place the paper on top of the peaches and syrup.
  3. Poach the peaches on a simmering heat until they are tender (turning them halfway through cooking) - cook them for approximately 5 - 8 minutes depending on how ripe the fruit is. Remove from heat and allow to cool.

  4. Once the peaches and poaching syrup are cool, take the peaches out of the syrup and put them on a plate. Peel the peach halves and remove their stones. Cover the peaches with clingfilm and chill them in the fridge until needed.
  5. Place the saucepan of syrup back on a high heat. Stir the syrup while bringing it to the boil. Reduce heat and simmer syrup for 5 minutes until it thickens slightly. Remove from heat and allow to cool.
  6. Raspberry frozen yogurt: put yogurt and frozen raspberries in a blender or food processor and blitz until the mixture resembles ice cream. Transfer frozen yogurt to a freeze-proof container and keep in the freezer until needed.
  7. To serve (per person): place two peach halves on a plate or shallow bowl cut side up and put a tablespoon of frozen yogurt on each half. Drizzle over some of the cold hibiscus sugar syrup and garnish with roasted macadamias.

Recipe Notes

*Peaches: increase/decrease the poaching time depending on how ripe the fruit is. The peaches I used were very ripe so they didn’t need much poaching.

*Hibiscus tea bags: I use Nerada tea’s Hibiscus and lemongrass tea bags for this recipe as they add a beautiful flavour & colour to the poaching syrup.

*Macadamias: roast chopped macadamias on a baking tray in a preheated 200°C fan oven for 2 minutes or until lightly roasted.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.