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Poached peaches
Serves 4 Desserts and puddings
Ingredients
- 3-4 yellow or white-fleshed peaches
- 1 x 375ml bottle Muscat de Saint Jean de Minervois
- 250ml cold water
- 150g caster sugar
- 1 vanilla pod, split
Method
This basic recipe for poaching peaches is great for a simple dessert to serve with ice cream, Cornish clotted cream or the peach Melba recipe (right).
Cut a shallow cross in the stalk end of the peaches and blanch in boiling water for 2 minutes. Drain and soak in cold water. Cut in half then twist the halves in opposite directions, removing the stones as you go, then slip off the skins. Meanwhile, put the wine, 250ml water, sugar and vanilla pod in a large saucepan over a low heat to dissolve the sugar. Increase the heat and add the peeled peach halves and cover with a circle of greaseproof paper and a lid and simmer for about 5 minutes.
Remove the peaches with a slotted spoon and carefully put in a bowl. Quickly cool the liquid then add back to the peaches. Store in the fridge for up to 3 days.
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