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Poached Peaches with Cream Cheese Filling

 Poached Peaches with Cream Cheese Filling
Chocolate chips and confectioners’ sugar add to the natural sweetness of these perfectly poached peaches. —Greg Fontenot, The Woodlands, Texas
4 ServingsPrep: 25 min. + chilling


  • 4 cups water
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon ground cinnamon
  • 2 medium peaches
  • 3 ounces reduced-fat cream cheese
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons miniature semisweet chocolate chips
  • 1 tablespoon orange juice
  • Additional ground cinnamon


  • In a large saucepan, combine the water, sugar, vanilla and cinnamon;
  • add peaches. Bring to a boil. Reduce heat; cover and simmer for
  • 10-15 minutes or until peaches are tender. Remove peaches with a
  • slotted spoon; cool to room temperature. Discard cooking liquid.
  • Halve, pit and peel peaches; refrigerate until chilled.
  • In a small bowl, beat the cream cheese, confectioners' sugar,
  • chocolate chips and orange juice until blended. Pipe or spoon into
  • peach halves. Sprinkle with additional cinnamon. Yield: 4 servings.

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Poached Peaches with Cream Cheese Filling (continued)

Nutritional Facts: 1 stuffed peach half equals 135 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 91 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.