Although this recipe calls for peaches, pears work well as a substitute. We made this recipe in an oriental cooking class and used pears and it was really good.


  • 6 slightly underripe peaches
  • 2 lemons, halved
  • 6 cups water
  • 1 1/2 cups sugar
  • 2 cinnamon sticks
  • 8 slices fresh ginger (about the size of a quarter), smashed with the flat side of a knife or cleaver
  • 1 tablespoon minced candied ginger


With a sharp paring knife, peel the peaches and cut in half, removing the pits. Rub the peaches all over with the cut lemons to prevent them from browning. Combine the water, sugar, cinnamon sticks, and fresh ginger in a large non-aluminum pot and heat to boiling. Reduce heat and simmer uncovered for 30 minutes. Add the peaches and bring just to a simmer. Reduce the heat slightly and simmer gently for about 5 to 7 minutes, until just tender. A knife should pierce the center of a peach half easily. Remove with a slotted spoon and let cool slightly. Remove the ginger from the poaching liquid and bring to a boil. Cook for 25 minutes, or until reduced to a thick syrup. Remove the cinnamon sticks and let cool slightly. Arrange the peaches on a serving dish or in individual bowls. Pour the warm syrup over the peaches. Sprinkle with the candied ginder and serve.

Print this recipe

Submitted 6/13/05.
Source: my files
Submitted By: Samantha Baumgardner
Poached Peaches(Pears) in Cinnamon-Ginger Syryp