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Peaches Poached in Wine
- Active Time 10m
- Total Time 40m
One of the wonders of summer, peaches are showcased in this easy dessert. The amount of sugar added to the poaching liquid will depend upon the wine's relative dryness; the liquid should be just sweet enough to heighten the natural sweetness of the peaches. To dress up the dish, top each serving with a dollop of mascarpone.
- 6 yellow- or white-fleshed peaches
- 1 bottle fruity white wine or red wine or Champagne
- 1/3 to 2/3 cup sugar
- 1 vanilla bean, split lengthwise
Bring a saucepan three-fourths full of water to a boil. One at a time, dip each peach into the boiling water for 5 seconds. Lift out with a slotted spoon and, using a sharp paring knife, peel the peaches. Halve each fruit 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, 1/3 cup sugar and 1 vanilla bean. Place over low heat and stir until the sugar dissolves. Taste and add more sugar as needed, to achieve a pleasant sweetness. Bring to a simmer, add the peaches and simmer until barely tender, 2 to 5 minutes, depending upon their ripeness.
Transfer the peaches and their cooking liquid to a deep glass bowl (the peaches should be completely covered by the liquid) and let cool to room temperature. Cover tightly with plastic wrap and refrigerate for at least 2 days, but no more than 3.
TO SERVE: Using a slotted spoon, transfer the peach halves to large wineglasses, placing 2 halves in each glass. Half fill each glass with the poaching liquid and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
171 calories; 0g total fat; 0mg cholesterol; 6mg sodium; 23g 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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