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.
Vanilla Wine Poached Peaches
- 4-5 ripe yellow peaches
- ½ cup packed brown sugar
- 2 cups dry white wine
- 1 vanilla bean
- 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.