Vanilla Wine Poached Peaches
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.
Servings: 4 servings
Equipment
Ingredients
- 5 ripe yellow peaches look for "cling free" so they easily release from the pit
- 1/2 cup golden brown sugar
- 2 cups dry white wine
- 1 vanilla bean
Instructions
- To remove skin from 5 ripe yellow peaches, submerge them into boiling water for 30 seconds, then transfer them to an ice bath for another 30 seconds. The skin should easily peel off.
- Peel and slice the peaches, then set them aside.
- Meanwhile, in a large sauce pan, heat the 1/2 cup golden brown sugar in 2 cups dry white wine until dissolved. Reduce the heat so that your mixture is just under boiling.
- Split 1 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 the peach slices with a slotted spoon. Increase the heat to bring the liquid to a gentle boil and cook, uncovered, for 10-15 minutes or the until liquid is reduced by half.
- Serve the peaches with the syrup (can be warm, room temperature, or cooled). Top with mascarpone or whipped cream and garnish with fresh mint, if desired. Use to top crepes, ice cream, or enjoy on their own.
Nutrition
Calories: 285kcal | Carbohydrates: 49g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 38mg | Potassium: 351mg | Fiber: 3g | Sugar: 44g | Vitamin A: 611IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg
