White Wine-Poached Peaches

Name: White Wine-Poached Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

(1)

Rate this recipe

This sponsored content is a format made by or for an advertiser.

Preparation 15 min
Cooking 30 min
Chilling 2 h
Servings 4

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.

Featured in RICARDO Magazine BACK TO SCHOOL 2016

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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

Preparation

- 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.

Note from Ricardo

Ask your grocer for freestone peaches that separate easily from their pits. To make white wine-poached pears, first peel and core the pears.

Personal Note

This sponsored content was created for .
It is separate from our RICARDO editorial content.

White Wine-Poached Peaches

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note