Peaches are the essence of summer! This recipe for Poached Peaches in White wine is a great way to use small greenmarket peaches that are perhaps not quite ready to bite into, or if you are on a neutropenic diet. The sugar is a suggestion. You can add more to taste, but the riper the peach, the less you’ll need, plus the syrup will reduce as it cooks. Wine is used here strictly for flavoring the peaches — the alcohol is completely cooked off making it safe to eat during treatment.
1. Bring the wine, sugar and vanilla pod to a boil in a saucepan. Remove from the heat, cover and let sit for 5 to 10 minutes.
2. While the vanilla is steeping in the hot wine, bring a pot of hot water to a boil. Drop the peaches in and let them cook for 1 minute. Take them out, plunge them into cold water and take their skins off.
3. Arrange the skinned peaches in a wide shallow pan big enough to hold them in one tight layer. Pour the wine over them, and bring to a boil. Turn the heat down to a simmer. Cover and cook for 30 minutes or until the peaches are tender, turning them from time to time in the syrup.
4. Remove from the pan to a serving dish and set aside. Reduce the remaining syrup by about ⅓ and pour over the peaches. Let them cool to room temperature then serve.
Ann's Tips and Tricks
If you are worried about the wine retaining its alcohol, before adding the sugar and vanilla pod in step 1, bring the wine to a boil in a wide shallow pan and simmer for about 10 minutes. This will increase the initial release of the alcohol. It will also reduce the liquid, so you may want to up the quantity of wine used by 1/2 cup. The rest of the cooking time should deal with most of the remaining alcohol.
I find leaving the peaches on the counter for a day can help to make the skins easier to slip off.
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