Peaches in Red Wine and Cinnamon Syrup

Pinterest LinkedIn Tumblr +

We buy the peach halves for this recipe in a large jar in the Moldovan or Polish shops – they are the next best thing to buying fresh and they are really good value. Make sure you have room for them in the fridge as you need to keep them chilled once you open them. Use what’s left for breakfast with pancakes or whizz them in smoothies. (You can also use apricots for this recipe.)

Serves 4


400g peach slices halves or slices and 4 tablespoons of syrup from the jar or tin
200ml good quality red wine
1 cinnamon stick or star anise

For the honeyed yogurt:
1 tablespoon of honey
300ml of greek yoghurt


1. Place the syrup, red wine and cinnamon or star anise in a non-stick saucepan. Boil until reduce but still runny. Add the peaches and leave to marinate for an hour, spooning over the syrup from time to time. Remove the cinnamon stick or star anise and put the pears in syrup in a bowl and chill in the fridge.

3. Add the honey to the yogurt, chill and serve with the chilled pears.

What to do if you can only find peaches in juice instead of syrup?

If the peaches come in juice, not syrup, add 200ml of the juice from the tin or jar to 2 tablespoons of caster sugar in a non-stick saucepan. Bring to the boil and reduce until you have a runny syrup. Add the red wine, cinnamon and star anise and continue the recipe as per step 2 above.

Why not serve the peaches with our Crisp buttery vanilla waffles or serve them alongside our Tergoule, a slow-baked Normandy Rice Pudding?

Prunes in a Red Wine and Star Anise Syrup
Griddled peach salad with mint and sour cream dressing
How to make Churros
Poached plums with star anise syrup
Peaches with Amaretti Topping
Summer Smoothie Dessert
Chocolate Fondant
Figs with Brie de Meaux and Chocolate Shavings
How to use Agen Prunes (Prune d’Agen)
Peach and Cardamom Cobbler




Comments are closed.