Butter-Poached Stone Fruit

Serving size:
 6 Servings


    • 2 1⁄2 c
    • sugar
    • 5 c
    • water (see note)
    • 1⁄2 c
    • butter (1 stick)
    • 1
    • vanilla bean (seeds scraped out)
    • 1 1⁄2 lb
    • stone fruit (halved and pitted - use peaches, cherries, plums, pluots, nectarines, mangoes, or apricots)
30 minutes
Ready in
30 minutes


Use your favorite stone fruit or a combination for this delicious dish. It's yummy on it's own, but would also be nice paired with ice cream or yogurt, or stirred into oatmeal.

Adapted from Mark Bittman's article in the New York Times.


In a large sauce pan, combine the sugar, water (see note), butter, and vanilla bean seeds. Bring to a boil over medium-high heat. Add the fruit and fold in until well-coated. Reduce heat to low, and cook 10-15 more minutes, until tender. With a slotted spoon, remove the fruit from the liquid. Allow to cool for a few minutes before serving.


Pit the fruit over a bowl to collect the juices. Use that juice, if you'd like, instead of some of the water this recipe calls for.


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