Poached peaches in white wine - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Moderately ripe freestone peaches |
| 1 | 750 bottle white zinfandel | |
| 1 | cup | Sugar |
| 1 | Whole vanilla bean, split | |
Directions
1. To remove skins from peaches, dip in saucepan of boiling water 1 minute; transfer to bowl of ice water. Drain and slip off the skins.
2. Meanwhile, in heavy 3-quart saucepan, heat zinfandel wine and sugar, stirring, until the sugar dissolves. Add vanilla bean and heat to sinimering.
3. Carefully halve the peaches and remove the pits. Reserve one pit and put it into the saucepan. Cook peaches over low heat in barely sinimering zinfandel syrup for 10 minutes. Remove from heat and cool to room temperanire in syrup. Chill before serving.
4. Serve peaches in stemmed dessert dishes topped with some of the syrup.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary