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Camomile poached peaches & Greek yogurt

Two servings of camomile poached peaches & Greek yogurt

Camomile poached peaches & Greek yogurt

Name: Camomile poached peaches & Greek yogurt
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 3 camomile teabags; 100g golden caster sugar; 50g wildflower honey; ½ tsp vanilla paste; 4 peaches cut in half and stoned; 250g thick Greek yogurt at least 5% fat

Ailsa Burt

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

plus cooling

A star rating of 5 out of 5.3 ratingsRate

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Treat summer peaches simply and pair with delicate camomile tea in this dessert. Drizzle any leftover peach syrup over your morning yogurt too

Gluten-free

Low fat

Vegetarian

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Alternatives

Complete the dish

You can often find the final peaches of the summer in September, and a great peach is a thing of beauty. So treat them simply and pair with delicate camomile tea. Drizzle any leftover peach syrup over your morning yogurt as well, for an indulgent last hit of summer.

Ingredients

Nutrition

Units:

MetricUS

3 camomile teabags
100g golden caster sugar
50g wildflower honey
½ tsp vanilla paste
4 peaches

cut in half and stoned

To serve

250g thick Greek yogurt

at least 5% fat

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Nutrition: Per serving

kcal263
fat7g

low
saturates4g
carbs45g
sugars45g
fibre2g
protein5g
salt0.11g

Method

step 1

Add the teabags, sugar, honey and 500ml water to a large saucepan. Set over a medium low heat and heat gently until the sugar and honey have dissolved, around 5 mins. Stir in the vanilla paste. Using a slotted spoon, lower the peaches into the water, cut side up. Increase the heat to medium and simmer gently for 4-6 mins then flip and cook for a further 4-6 mins until tender but not overly soft. If your peaches are very ripe, they will need less time, and if they’re harder, they may need a little more. Remove the cooked peaches from the pan and set aside in a large bowl.
step 2

Remove the teabags, then boil the syrup until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. Will keep covered and chilled for up to two days. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of Greek yogurt.

Recipe tip

Any leftover poaching liquid can be used like cordial in sparkling water or mixed into cocktails.

Recipe from Good Food magazine, September 2025

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A star rating of 5 out of 5.3 ratings

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