White Wine-Poached Peaches
In this recipe, we poach our peaches in a simple syrup spiked with white wine to add the perfect amount of acidity and just a touch of fruity zing.
Ingredients
- 4 freestone peaches (see note)
- 1 ½ cups (315 g) sugar
- 2 cups (500 ml) water
- 1 cup (250 ml) white wine
- ¼ vanilla bean, split lengthwise and scraped
Instructions
- In a saucepan of boiling water, cook the peaches for 5 minutes or until the peel easily detaches. Cool in an ice bath. Drain and remove the peels from the peaches. Set aside.
- In the same saucepan over medium heat, combine the sugar, water, wine, vanilla seeds and pod, and heat until the sugar has dissolved. Add the peaches and cook for about 20 minutes, depending on ripeness, stirring occasionally, or until tender to the tip of a knife.
- Place the peaches in a bowl and cover with the hot syrup. Let cool. Cover and refrigerate for about 2 hours or until completely chilled.
- Serve with Sweet Ricotta with Honey and Cinnamon and Brutti ma Buoni Almond Cookies.
In this recipe, we poach our peaches in a simple syrup spiked with white wine to add the perfect amount of acidity and just a touch of fruity zing.