Mexican Cinnamon Peaches
- 15m Prep Time
- 35m Cook Time
- 1h 0mReady In
Ripe peaches are poached in a cinnamon syrup, then peeled and served with a reduced sticky syrup and vanilla ice cream. A simple, elegant Mexican-inspired dessert.
Ingredients
- 180 g caster sugar
- 1 cinnamon stick
- 4 ripe peaches
- 1 lemon juiced
- vanilla ice cream
Nutrition (per serving, estimated)
Estimated based off 2 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.9 mg
- Iron: 0.33 mg
- Magnesium: 6.55 mg
- Phosphorus: 25.8 mg
- Potassium: 106 mg
- Zinc: 0.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 180 g caster sugar
- 1 cinnamon stick
- 4 ripe peaches
- vanilla ice cream
Prepare
- Juice 1 lemon
Let's Cook
-
Step 1.
In a large saucepan, combine 180g (heaped ¾ cup) caster sugar, a 7.5cm (3in) cinnamon stick, and 500ml (2 cups) water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Reduce heat to low and simmer for 10 minutes.
-
Step 2.
Carefully add 4 ripe peaches to the syrup. Cover and cook, turning occasionally, for 5 minutes until they start to soften. Remove the peaches with a slotted spoon and set aside for about 10 minutes until cool enough to handle.
-
Step 3.
While the peaches cool, peel off the skins and return the skins to the syrup. Add the juice of 1 lemon. Simmer for 5 minutes, then remove the cinnamon stick. Continue simmering for 13–15 minutes, or until the syrup is reduced and sticky.
-
Step 4.
Cut the cooled peaches in half and gently tear the flesh away from the stones with your hands, breaking it into rough pieces for a rustic look. Pour the reduced syrup over the peaches. Serve immediately with vanilla ice cream, if desired.