Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Celiac.com
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Rosemary Poached Peaches (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This is one of my favorite desserts to make; it’s so fun to cook and serve. The sauce becomes incredibly aromatic as it cooks down. As simple, yet exotic desserts go, it’s a perfect way to top off a meal with flair. I usually poach peaches or pears in wine, but the rosemary in this recipe does something magical with the peach, I didn’t want to hide it behind the wine.

    Ingredients:
    2 pounds firm, ripe peaches
    ½ cup sugar
    ¼ cup water
    2 tablespoons honey
    2 strips lemon rind
    2 tablespoon lemon juice
    2 sprigs fresh rosemary

    Celiac.com Sponsor (A12):
    Directions:
    Cut unpeeled peaches into 1-inch slices and sprinkle with 1 tablespoon of lemon juice.

    In a large saucepan, heat sugar, water, honey and remaining lemon juice over low-medium heat. Simmer until sugar dissolves completely. Add rosemary sprigs and lemon rinds and continue to simmer for 5-7 minutes, sauce will thicken. Add peach slices and cook until just tender, no more than 5 minutes.

    Remove from heat and discard rosemary and lemon pieces. Serve peaches slices over vanilla ice cream or yogurt and drizzle with sauce.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Connie Sarros
    This one is from the just-released WFGF Cookbook for Kids and Working Adults:
    Ingredients:
    ½ lb. lean ground beef
    1 teaspoon dried minced onion flakes
    1 lb. gluten-free processed cheese, cut into cubes
    ¼ cup milk
    1 Tablespoon gluten-free ketchup
    2 Tablespoons gluten-free mustard
    Directions:
    Have an adult help you brown the beef and onion flakes in a skillet that has been sprayed with a gluten-free nonstick spray, breaking up the meat with a fork as it cooks. Stir in the cheese, milk, ketchup and mustard; stir until the cheese has melted.
    Note: Use as a dip with crackers, as a cheeseburger with gluten-free bread fingers as dippers, or as a main meal by serving it over boiled, gluten-free elbow macaroni.
    Yield: 4 cups. Serving s...


    Destiny Stone
    Here is a fancy twist to the ever popular rice crispy treats. Using gluten-free ingredients, and adding in some chocolate and peanut butter, this is a dessert that you will have to hide from gluten eaters. Sure to be a hit, these chocolatey peanut-butter crispy rice treats are a yummy snack that you can add to your kids lunches,  take on an outing or freeze for a later date.
    Chocolatey Peanut-Butter Crispy Rice Treats (Gluten-Free)
    Ingredients:

    3 Tablespoons butter or butter substitute 1 (10 oz) bag gluten-free marshmallows 1/2 teaspoon gluten-free vanilla extract 1/5 teaspoon salt 1/2 cup gluten-free peanut butter 5 cups gluten free crispy rice cereal 1 cup gluten-free chocolate chips (optional) Grease an 8×8 square glass pan. Melt the butter in a lar...


    Jefferson Adams
    Fruit soups offer an easy way to bring a splash of excitement into your summer meals. This light, refreshing strawberry soup is spiced with just a hint of cardamom, that makes for an exotic appetizer or a snack that you and your guests are sure to love.
    Ingredients:
    2 pints strawberries
    2 cups plain yogurt or creme fraiche
    1/2 cup orange juice
    1 teaspoon lemon juice
    1 squeeze of lime
    1/2 cup white sugar
    1/2 cup water
    1/8 teaspoon ground cardamom
    Fresh mint sprigs for garnish
    Directions:
    In a blender, combine the strawberries, yogurt or creme fraiche, orange, lemon and lime juice, sugar, water and cardamom.
    Blend until well smooth. Chill and serve with mint sprigs as garnish.



    Jefferson Adams
    If you love mangoes, and with frozen summertime treats, then these frozen mango lassi pops with hit the spot.
    Ingredients:
    8-10 fresh yellow Ataulfo mangos, peeled and seeded ⅓ cup fresh whole milk yogurt ⅓ cup fresh cream ¼ cup coconut milk ⅓ cup sugar, as desired pinch of kosher salt Directions:
    Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
    Cook the coconut milk, cream, sugar and a pinch of salt in a small saucepan over low heat, stirring occasionally, until the sugar is completely melted, about 5 minutes.
    Let cool completely at room temperature, at least 30 minutes.
    Put coconut mixture and mango pieces into a blender and blend well.
    Pour the mixture into the molds, leaving space at the top for expansion. Inser...


  • Recent Activity

    1. - trents replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      SCARED: What Do These Test Results Mean?

    2. - JustGemi replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      SCARED: What Do These Test Results Mean?

    3. - JustGemi replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Negative Test but I have All the Symptoms!

    4. - Scott Adams replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      SCARED: What Do These Test Results Mean?

    5. - Scott Adams replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Negative Test but I have All the Symptoms!


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,470
    • Most Online (within 30 mins)
      7,748

    Mimi of 4
    Newest Member
    Mimi of 4
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
    • HayleyC123
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...