📝 About This Recipe
This elegant dessert is a celebration of summer’s bounty, drawing inspiration from the classic French 'Pêche Melba' but reimagined as a vibrant, dairy-free masterpiece. Ripe, golden peaches are gently simmered in a fragrant poaching liquid infused with vanilla bean and dried hibiscus, resulting in a tender texture and a stunning blush hue. Served alongside a tart, velvet-smooth raspberry coulis, this dish offers a sophisticated balance of floral sweetness and bright acidity that is as beautiful to look at as it is to eat.
🥗 Ingredients
For the Poaching Liquid
- 4 cups Water (filtered)
- 1.5 cups Granulated Sugar (organic preferred)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 2 tablespoons Dried Hibiscus Flowers (for a vibrant pink color and floral tartness)
- 1 piece Lemon (peeled into wide strips of zest)
- 1 whole Star Anise (optional, for subtle depth)
The Fruit
- 4 pieces Yellow Peaches (firm but ripe, freestone variety is easiest)
Raspberry Coulis
- 12 ounces Fresh Raspberries (thawed frozen raspberries also work well)
- 3 tablespoons Powdered Sugar (adjust based on the sweetness of the berries)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Orange Liqueur (optional, such as Grand Marnier or Cointreau)
For Garnish
- 8-10 pieces Fresh Mint Leaves (small sprigs)
- 2 tablespoons Toasted Sliced Almonds (for a necessary crunch)
- 1/2 cup Fresh Raspberries (reserved for plating)
👨🍳 Instructions
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1
In a large, wide saucepan or Dutch oven, combine the water, granulated sugar, vanilla bean (pod and seeds), dried hibiscus, lemon zest, and star anise.
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2
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally until the sugar has completely dissolved.
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3
While the syrup simmers, prepare the peaches by cutting a shallow 'X' into the bottom of each fruit with a sharp paring knife.
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4
Lower the peaches into the simmering syrup. Reduce the heat to low, ensuring the liquid is just barely trembling (a poaching temperature of about 180°F/82°C).
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5
Place a 'cartouche' (a circle of parchment paper with a small hole in the center) directly on top of the liquid to keep the peaches submerged and prevent them from oxidizing.
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6
Poach the peaches for 12–18 minutes. They are ready when a knife slides into the flesh with no resistance, but they still hold their shape.
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7
Using a slotted spoon, carefully transfer the peaches to a bowl. Allow the poaching liquid to cool slightly, then pour it over the peaches. Let them sit until cool enough to handle.
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8
Once cool, gently peel the skins off the peaches—they should slip off easily. Cut each peach in half and remove the pit. Return the halves to the syrup and refrigerate for at least 2 hours.
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9
While the peaches chill, make the coulis: Place the raspberries, powdered sugar, lemon juice, and orange liqueur in a blender or food processor.
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10
Pulse until completely smooth. Taste and add more sugar if the berries are particularly tart.
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11
Press the raspberry puree through a fine-mesh sieve into a clean bowl using the back of a spoon to remove all seeds. Discard the seeds and chill the sauce.
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12
To serve, spoon a generous pool of raspberry coulis onto the center of four dessert plates or shallow bowls.
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13
Place two peach halves (or one whole peach) on top of the coulis. Drizzle a tablespoon of the reduced poaching syrup over the fruit.
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14
Garnish with a few fresh raspberries, a sprinkle of toasted almonds for texture, and a sprig of fresh mint.
💡 Chef's Tips
Choose peaches that are fragrant but firm; overly ripe peaches will turn to mush during the poaching process. If you don't have hibiscus, you can use a hibiscus tea bag or simply omit it; the peaches will be golden instead of pink. Don't throw away the leftover poaching syrup! Strain it and use it for cocktails, mocktails, or over oatmeal the next morning. For the smoothest coulis, always strain the seeds; it elevates the dish from a rustic puree to a professional-grade sauce. To prevent the peaches from browning if you aren't poaching immediately, rub the cut surfaces with a little lemon juice.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a light, sparkling Rosé. Serve alongside a scoop of dairy-free vanilla bean coconut milk ice cream for extra indulgence. A crisp almond tuile or dairy-free shortbread cookie adds a wonderful textural contrast. For a brunch twist, serve the poached peaches over a bowl of thick, unsweetened almond milk yogurt. Accompany with a hot cup of Earl Grey tea, which complements the citrus and floral notes of the hibiscus.