Poached Peaches with Streusel

When we left for Hawaii on May 22, the peaches on my tree looked as if they would be ripe any day.

Connor would be coming home on the weekends while we were away and Marissa was home one short weekend for the wedding shower of her college roommate, Paige.

The wedding is in August and Marissa is a bridesmaid.

I told both the kids and my dad to keep an eye on the peaches and to please please please pick and eat them. I hated the thought of the luscious fruit going to waste.

If not picked, they’d either fall off the tree and rot or more likely, the bugs would get to them as soon as they ripened. The idea of it made my stomach actually ache.

When we arrived home on June 3rd, surprisingly there were still peaches on the tree! My dad said that they were always hard as rocks when he checked and I never did remember to ask the kids if they had any.

The little fruit flies, gnats, or whatever those nasty little bugs are, had already been to work on more than 2 dozen of the peaches, but I was able to pick a decent boxful! Joy!

I made a delicious Peachy-Chicken entree one night (coming soon to a post near you) and today I am using the last of the peaches for this dessert.

It’s a partially-make-ahead dish. I’m starting it today and we will be enjoying it on Sunday for Father’s Day.

Of course, I had to make one serving from start to finish so I could photograph and post it for you today.

The things I do and the sacrifices I make for you people!

Spice-Poached Peaches with Cinnamon Streusel and Vanilla Ice Cream in Mason Jars

Poached Peaches
1  1/2 cups fresh orange juice
4 tablespoons (1/2 stick) unsalted butter
1 cinnamon stick, broken in half
8 whole peppercorns
4 whole cloves
1/2 teaspoon allspice
1/4 teaspoon salt
2  1/2 pounds ripe peaches, cut in half, stones removed

Cinnamon Streusel
1/2 cup flour
2 tablespoons turbinado (Sugar in the Raw) plus 2 tablespoons granulated sugar (alternately you may use 1/4 cup granulated sugar)
1/2 teaspoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/4 cup sliced or slivered almonds, finely chopped
Zest of half a lemon

Combine orange juice, butter, cinnamon stick, peppercorns, cloves, allspice, and salt in a small saucepan and bring to a low simmer over medium heat, stirring occasionally, until the butter is melted.

Place the peach halves, cut side up, in a baking dish, just large enough to hold them snugly.

Remove cinnamon stick halves from the poaching liquid and place them under the peaches near the center of the dish. Pour hot poaching liquid over the top.

If any of the whole peppercorns or cloves end up in the center of any of the peaches, as shown above, move them down to the bottom of the baking dish, into the liquid.

Cover with foil and bake in preheated oven for 30-35 minutes or until just softened.

Use a large spoon to lift the peaches out of the baking dish and divide peaches evenly between six half-pint mason jars.

Pick the cinnamon sticks, peppercorns, and cloves out of the poaching liquid … count to be sure you have all of them. The last thing you want is for someone to bite into one of those potent puppies while trying to enjoy their dessert! Then pour the liquid into a measuring cup and divide between the mason jars.

May be made up to 2 days ahead to this point. Place jars back in the washed baking dish and allow them to come to room temperature before covering with plastic wrap and refrigerating. Return to room temperature before proceeding.

Preheat oven to 400 degrees.

Cinnamon Streusel: Whisk the flour, sugars, and cinnamon together in a medium bowl. Work in the butter with fingers or two forks until the mixture is crumbly.

Add the almonds and lemon zest and again use fingers or forks to combine.  Divide the streusel evenly over the top of the peaches in the jars.

Bake in preheated oven for 20-25 minutes or until the peaches are heated through and the streusel is golden brown. Remove from oven and let cool slightly before topping with vanilla ice cream.

Makes 6

P.S. This will come as a shocker to my family, but it is not an illusion. I actually got into the pool to take these photos of the finished product.

That’s right, I sat on one of the stools and snapped away, as the ice cream quickly melted within seconds, in the 100+ degree heat and full blasting sun.

And no, I did NOT melt! I know, it was risky, but since I was only out there for 4 or 5 minutes, I’m still here to talk about it.