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There are many ways to enjoy fresh summer peaches, but few are better than these Vanilla Wine Poached Peaches made with vanilla bean and reduced white wine.
I love peaches. I love vanilla beans. I love wine. ‘Nuf said.
There are countless things you can make with fresh peaches. One of the best things you can do for this fuzzy stone fruit is poach in a a liquid made of white wine, brown sugar and vanilla bean. Oh my.
I made these when I was staying at my sister’s home in Northern California. We got the big beautiful peaches at the farmers market. Aside picking them straight from the tree, the farmer’s market is the next best place to get your fruit. I knew I wanted to use vanilla bean when I made these, and low and behold there was one old dry vanilla bean in their spice drawer. You see, my sister doesn’t cook much. I believe they bought a small container of vanilla beans years ago to make creme brulee. When I visited them 2 years earlier, that same container of vanilla beans sat in their spice drawer. At that time, there were two pathetic beans just begging to be used and I used one. Now, during my last trip, I put that last lonesome dried out vanilla bean to good use. Now at my house, I have an endless supply (even for me) because I make big batches of homemade vanilla extract, and while I bottle up the extract, I use the vanilla beans throughout the year.
See that gorgeous liquid? That is the result of fresh peach juice, wine, sugar and a very old vanilla bean cooking down into a heavenly syrup.
We used our peaches to top the crepes I made for breakfast, but you can easily serve them with a creamy vanilla bean ice cream or, dare I say, eat them alone. You will love them.
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Equipment
Ingredients
- 4-5 ripe yellow peaches
- 1/2 cup packed brown sugar
- 2 cups dry white wine
- 1 vanilla bean
Instructions
- To remove skin from peaches, submerge into boiling water for 30 seconds, then transfer to ice bath for another 30 seconds. Skin should easily peel off.
- Peel and slice peaches, set aside.
- In large sauce pan, heat brown sugar in white wine until melted. Reduce heat so that your mixture is just under boiling.
- Split vanilla bean and scrape out those wonderful black seeds. Add all the seeds and the split bean to the wine and sugar mixture. Wipe any remaining seeds stuck to your fingers on the peach slices. You don’t want to waste a spec.
- Add the peaches to the wine, sugar and vanilla mixture, cover, and poach for 15 minutes.
- Remove peach slices with slotted spoon. Increase heat to bring liquid to a gentle boil and cook uncovered for 10-15 minutes or until liquid is reduced by half.
- Serve peaches with syrup warm, room temperature, or cool. Top with mascarpone and garnish with fresh mint, if desired. Use to top crepes, ice cream, or enjoy on their own.
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a delicius dessert! I need to find some vanilla beans and then I’ll be all over this.
These wine poached peaches are heaving!! Perfect for dessert!
Yummy this looks like a perfect dessert!!!
Mmmm, this looks amazing, what a perfect way to use up some peaches. What do you recommend for those who don’t have vanilla beans on hand?
vanilla paste or extract would work well too!
This looks absolutely delicious! I’m going to have to find myself some vanilla beans. If I can’t find them, I wonder if I could just use some vanilla extract?
Thanks for sharing! 🙂
Yep! Vanilla beans are definitely expensive and hard to find these days.
Where do you but your vanilla beans? I’m having a hard time finding them, at least at a decent price.
Amanda – the first year I got my Madagascar beans at http://www.olivenation.com. The current batch that’s soaking are Mexican vanilla beans from http://www.beanilla.com. The Mexican beans were more money but I wanted to give them a try. -Krissy