Cinnamon poached peaches with sticky ginger syrup is a simple and elegant dessert perfect for late summer. Made with simple ingredients, this recipe is Paleo, dairy-free, AIP, and low sugar. 

Peaches are one of my favorite fruits, and every year I look forward to peach season. Nothing says summer quite like biting into a fresh, juicy peach straight from the farm stand. 

I’ve been savoring peaches in as many recipes as possible this summer. Peach ice cream, cobbler, grilled peaches, you name it.  But with the days just beginning to cool down, and fall right around the corner, I decided to combine warm autumn spices with the last of the late summer peaches. 

Enter cinnamon poached peaches with coconut “ricotta” and sticky ginger syrup. A simple, yet elegant dessert that’s perfect for any occasion. 

The ingredients you will need

 Just a few simple ingredients combine to make a delicious poaching liquid and dairy-free “ricotta cheese” that pairs beautifully with sweet peaches. Here’s what you’ll need. 

Yellow peaches

Fresh ginger

Honey

Cinnamon 

The coconut “ricotta”

Coconut cream

Gelatin

Palm shortening

Vanilla extract

How to poach peaches

It may sound a bit fancy, but poaching fruit is actually super simple.  Here’s how to get started.

Step 1. In a medium saucepan add 2 cups of water, honey, the grated ginger and cinnamon. Turn the heat to medium low and whisk until all the ingredients are combined and the honey is dissolved. 

Step 2. Place the peaches in the poaching liquid and bring to a low boil. Once the liquid reaches a boil, reduce the heat and simmer for 8-12 minutes until the peaches are tender when pierced with a fork. 

Step 3. Remove the peaches and set them aside in a bowl, covering with foil to keep them  warm until ready to serve. 

Step 4. Next bring the water and honey mixture back to a low boil. Allow to cook for 8-10 minutes until the sauce has thickened to a thick syrup consistency.

Step 5. Serve peaches warm with ginger syrup drizzled over top.

What kind of peaches to use for this recipe

You want to choose ripe, but firm peaches as they will soften as they cook. Yellow peaches are my favorite, but you could substitute another variety. Pears would also be wonderful in this recipe. 

Other ways to enjoy these delicious poached peaches

Peaches and cream smoothie. Blend peaches, nut milk and vanilla to make a refreshing summer smoothie

In a yogurt bowl with grain free granola

Served on top of oatmeal with a splash of creamy coconut milk

With vanilla ice cream

How long do these last in the fridge? 

Store your poached peaches in an airtight container in the refrigerator for up to 7 days.

Cinnamon Poached Peaches With Sticky Ginger Syrup

Cinnamon poached peaches with sticky ginger syrup is a simple and elegant dessert perfect for late summer. Made with simple ingredients, this recipe is Paleo, dairy-free, AIP, and low sugar.

• Author: Molly Leavitt

Ingredients

Scale 1x2x3x

Poached Peaches:

2 firm yellow peaches, halved and pitted

2 C water

1/3 C honey

1 tsp grated fresh ginger

1/2 tsp cinnamon

Coconut Ricotta:

1/2 C coconut cream

2 Tbs palm shortening

1 Tbs gelatin

1/2 tsp vanilla extract

Instructions

1. In a small saucepan over medium low heat, combine water, honey, ginger, cinnamon, whisk to combine.
2. Bring honey mixture to low simmer and add peaches.
3. Simmer for 8-12 minutes or until peaches are tender when pierced with fork.
4. Remove peaches from water and set aside.
5. Bring water and honey mixture to low boil and allow to cook for 8-10 minutes until sauce has thickened to a thick syrup consistency.
6. Serve peaches warm with ginger syrup drizzled over top.

To make the coconut ricotta

1. Combine all ingredients in a blender until combined.
2. Transfer the coconut mixture to a bowl and chill in the freezer until thickened and firm  to the touch, about 10 minutes.