Poached summer fruit

Create the base of your next standout summer dessert or pie filling, with this classic combination of nectarines, peaches or apricots poached in sweet syrup.

  • 5 mins preparation
  • 15 mins cooking
  • Serves 8
  • Print


Poached summer fruit
  • 2 cup (440g) caster sugar
  • 2 cup (500ml) white wine
  • 2 cup (500ml) water
  • strip orange or lemon rind
  • 1/2 vanilla bean, split lengthways
  • 1 kilogram peaches, nectarines or apricots


Poached summer fruit
  • 1
    Combine the sugar, wine, water, rind and vanilla in medium pan. Stir over medium heat, without boiling, until the sugar is dissolved; bring syrup to the boil. Boil, uncovered, for about 3 minutes or until thickened slightly.
  • 2
    Add the fruit to the sugar syrup, reduce heat, simmer, uncovered, for about 5 to 10 minutes, turning fruit occasionally, or until fruit is just tender. Remove the smaller or riper fruit with a slotted spoon as it's ready.
  • 3
    Cool fruit in syrup. Remove skins. Serve fruit with a little of the syrup. If the syrup is too sweet, add a little fresh lemon juice to taste.


Poached fruit is the base of a classic dessert. Serve warm or cooled with ice cream, thick cream or custard, or add a puree of raspberries and meringue for a delicious flavour combination. Poached fruit can also be used in trifles and pie fillings.

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