Rosé Poached Peaches with Whipped Coconut Cream

By Jenn Rose Smith
Rosé poached peaches recipe

Rosé poached peaches recipe

We learned how to make this delicious vegan dessert when Alison Cayne of Haven’s Kitchen came to town and taught us a cooking class (see the full story here). Her poached peaches and coconut whipped cream make for the perfect summertime dessert! Discover more of Alison’s fun recipes in her new book The Haven’s Kitchen Cooking School.

photographed by buff strickland

Rosé Poached Peaches with Whipped Coconut Cream

Serves 6

Rosé Poached Peaches with Whipped Coconut Cream

By Camille Styles

rosé poached peaches


1 bottle rosé

2 cup honey 

4 whole star anise

1 vanilla bean, split 

One 2-inch strip of citrus peel 

One 2-inch piece of fresh ginger, sliced lengthwise   

3 firm but ripe peaches, halved and pits removed

1 to 2 cups of water 

¼ cup pistachios, roughly chopped

mint leaves for garnish

whipped coconut cream


Place a medium, wide bottomed pot or dutch oven on the stove and add the rosé, honey, star anise, vanilla, citrus peel, and ginger and stir to combine. You want to use a pot that will fit all six halves of the peaches in an even layer. Place the peaches in the liquid, cut side facing up and add enough water to cover the peaches by about half an inch. Bring the poaching liquid to a simmer over low heat. Cook until the peaches are tender, about 30 minutes depending on the ripeness of the peaches. With a slotted spoon, transfer the peaches to a platter and chill in the refrigerator until ready to serve. Continue to simmer the liquid for 10 to 12 minutes, or until the sauce thickens enough to coat the back of a spoon. The liquid will reduce to about 1 cup. 

To serve, place a large dollop of coconut cream in the bottom of each bowl and top with half a peach, a drizzle of reduced syrup, pistachios and mint.

coconut whipped cream


4, 5.4 ounce cans of coconut cream (or 2 cans full fat coconut milk)

¼ cup honey

1 vanilla bean, seeds scraped


Chill the coconut cream or coconut milk in the refrigerator for at least 2 hours. 

When ready to use, open the cans without shaking and pour off any thin liquid (this liquid can be saved to use in smoothies or for cooking). Place the thick coconut cream into a chilled bowl with the honey and vanilla and whisk until light and creamy. Chill until ready to serve.

Comments (4)

  1. Karin says:

    Perfect variation to my roasted apricots….but oh yes peaches and rose, how can you go wrong!

  2. sweethelengrace says:

    These rosé poached peaches look so delicious and I love how easy this dessert is to make! Thanks for sharing this recipe!


  3. Miranda's Notebook says:

    What a fabulous sounding combination! This looks like the perfect summer dessert

  4. Mike M says:

    Yummy! This looks and sounds delicious! Bet it will be my favorite dessert! Thank you!

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