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- 6 yellow- or white-fleshed peaches
- 1 bottle fruity white or red wine or Champagne
- 1/3-2/3 cup sugar
- 1 vanilla bean split lengthwise
Bring a saucepan three-fourths full of water to a boil. Dip the peaches into the boiling water, one at a time, for 5 seconds each. Lift out with a slotted spoon and, using a sharp paring knife, peel the peaches. Halve each along the natural line and remove the pits.
In a saucepan large enough to hold all the peaches in a single layer, combine the wine, sugar and vanilla bean. Heat gently, stirring until the sugar dissolves. Taste and add enough extra sugar to achieve a pleasant sweetness. Bring to a simmer, add the peaches and simmer for 2-5 minutes, depending on ripeness, or until barely tender.
Transfer the peaches and cooking liquid to a deep glass bowl (peaches should be completely covered by liquid) and cool to room temperature. Cover tightly with plastic wrap and refrigerate for at least 2 days, or up to 3 days.
Using a slotted spoon, transfer the peach halves to large wine glasses, placing 2 halves in each glass. Half-fill each glass with poaching liquid and serve.
Recipe reprinted by permission of Cooking.com. All rights reserved.
nutrition information per serving
114 calories; 0g total fat; 0mg cholesterol; 2mg sodium; 22g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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