Black Tea–Poached Peaches
Black Tea–Poached Peaches pair tender freestone peaches with a lightly tannic, honeyed tea syrup that highlights their natural sweetness. The balance of brisk black tea and sugar creates a refreshing, Southern-style finish that’s perfect chilled on hot afternoons or as an elegant make-ahead dessert after dinner. Serve the peaches with a splash of their aromatic syrup, or reserve the liquid for creative drinks.
- Prep15 mins
- Cook10 mins
- Serves8
- DifficultyEasy
- 1
Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Place the peaches in the boiling water for 30 seconds to 1 minute, working in batches if needed. Transfer the peaches from the boiling water to the ice bath until cool.
- 2
Peel and pit each peach, then cut into wedges. Place the cut peaches in clean, sterile jars.
- 3
Add the tea bags and 6 cups water to a large saucepan. Bring to a boil, turn off the heat, and let steep for 5 minutes. Remove the tea bags from the pot and stir in the sugar until dissolved. Stir in the remaining water and pour over the peaches in the jars until fully covered. Place the tops on the jars and process as desired. Alternatively, refrigerate the peaches for at least 4 hours and up to 1 week.
- Calories 215.49 kcal Moderate
- Protein 0.73 g Low Source
- Carbs 55.97 g Moderate
- Total Fat 0.17 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 23.33 mg Low Source
- Fiber 7.89 g Good Source
- Sugar 53.13 g High
- Added Sugar 9.92 g Moderate
- Calcium 5.05 mg Low Source
- Iron 0.56 mg Low Source
- Potassium 195.82 mg Low Source
- Vitamin A 40.49 mcg_rae Low Source
- Vitamin C 4.57 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Caffeine ☕