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Wine-Poached Peaches

Source: The Barbecue Cookbook
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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 6
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
Wine-Poached Peaches Recipe at
Bring a saucepan three-fourths full of water to a boil. Dip peaches into boiling water, one at a time, for 5 seconds each. Lift out with a slotted spoon and , using a sharp paring knife, peel peaches. Halve each along the natural line and remove pits.

In a saucepan large enough to hold all the peaches in a single layer, combine wine, sugar and vanilla bean. Heat gently, stirring until sugar dissolves. Taste and add enough extra sugar to achieve a pleasant sweetness. Bring to a simmer, add peaches and simmer for 2-5 minutes, depending on ripeness, or until barely tender.

Transfer 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 hours, or up to 3 days.

Using a slotted spoon, transfer 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 All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 114
Sodium: 2mg
Fiber: 2g
Carbohydrates, Total: 22g
Protein: 1g
% Cal. from Fat: 0%
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