454 poaching recipes

Homemade peach liqueur infused with fresh peaches, vodka, lemon peel, and cinnamon. A DIY fruit liqueur that steeps for 8 weeks into a smooth, fragrant sipping cordial or cocktail mixer.

Peach fizz blends canned peaches with limeade, peach gelatin, and tonic water for a bubbly, fruity punch. A batch cocktail-style drink that serves 12 from one pitcher.

Light peach Bavarian cream dessert made with pureed peaches, peach yogurt, whipped egg whites, and real cream set with gelatin for an airy, no-bake treat.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Chilled peaches in sweet white wine syrup with lemon juice. An elegant, four-ingredient French-style dessert that comes together in minutes.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Old-fashioned peach pickle, a Southern heritage recipe with whole peaches studded with cloves and steeped in cinnamon-spiced sweet vinegar syrup over three days. The classic holiday ham accompaniment.

Georgia peach conserve slow-simmered with orange, lemon, raisins, and chopped pecans. A Southern fruit preserve with citrus brightness and nutty crunch, sealed in sterilized jars.

Fresh peach and kiwi fruit salad tossed with orange and lemon juice and topped with mint. A no-cook summer side that chills into a bright, juicy dessert or snack.

A great side dish to accompany a simple dinner or a Thanksgiving feast!

Crustless peach tart with a blended oat custard sweetened with honey and cinnamon. No butter, no pastry dough, and low-fat. The oat batter puffs up golden around tender peach slices.

Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Old-fashioned spiced peaches preserved whole in a brown sugar and vinegar syrup with cinnamon, cloves, and allspice. A Pennsylvania Dutch canning tradition.

Peach bread with chopped canned peaches, ground cloves, and a sweet peach juice glaze. A summery quick bread loaf that turns pantry peaches into a fragrant breakfast or dessert.