Poached Peaches @MaddieDayAuthor #giveaway

MADDIE DAY here, bringing you a new favorite recipe.

I grew up in southern California with two laden peach trees in our back yard, one producing yellow peaches and one white, among many other fruit trees and bushes (lemon, plum, guava, fig, apricot, boysenberry, and more...). 

The peach season here in New England is short, and for years I've eaten as many from a local farm as I could. Imagine my chagrin and disappointment when I was diagnosed about five years ago with an oral allergy to all raw northern tree fruits. I can eat citrus, tropical fruits, and northern berries with no reaction (thank goodness), but the category includes my beloved peaches, as well as apples, pears, cherries, apricots, and so on. 

Yes, this is a wretched situation, but at least I can eat any of those fruits if they are cooked. (In case you're interested, washing and peeling any of those fruits had no effect on my itchy lips, and I'm glad to be under the care of a good allergist.)

Still, a short person with a slow metabolism can only eat so much peach pie! So what was I do? Readers, I found an easy recipe for poached peaches, and I bring it to you today.

Poached Peaches

Ingredients

3-4 peaches, pitted, and cut into halves

3 cups water

1 1/2 cups sugar

1 sprig of rosemary

1-2 inch cinnamon stick

Directions

In a medium-sized saucepan, add water and sugar on low-medium heat. Stir until the sugar is dissolved and is at a simmer. Add the rosemary and cinnamon stick. Add the halved peaches into the boiling water, cut-side facing downwards. 

Let them cook in the syrup for 5-10 minutes and then flip them over.

Using a sharp knife, poke in to check if the peaches are soft and tender. This can take around 20 minutes in total, although the cooking time varies based on ripeness of the peach.

Once the fruit is cooked, remove the peaches from the syrup using a slotted spoon. Peel off the peach skins. Make another batch for the rest of the fruit if they didn't all fit in the first pan.

Serve the peaches warm as is or sliced into wedges, along with a drizzle of the same syrup. You can also add ice cream to turn it into a delicious summery dessert or have it as a healthy breakfast option along with yogurt and granola.

I saved the poaching syrup and used it for a second batch, and I have more for a third batch or to top up peaches on ice cream. It's so pretty from the skins' pink color!

Readers: How do you like your summer fruit, if not fresh? 

Since I learned to eat peaches in my native California, I'd love to send one of you an ARC of my next California-based mystery, Deadly Crush, which releases during Thanksgiving week.

🍑🕮🕮🍑

Murder at the Rusty Anchor is out and available wherever books are sold!

My most recent releases are A Case for the Ladies.

And Deep Fried Death, #12 in the Country Store Mysteries.

And Murder Uncorked, Cece Barton Mystery #1, which released in late October.

Check out all my writing:

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.