The photo alone deserved an award. I decided to give this recipe a try since white peaches are my favorite summer fruit. And it was amazing! I highly recommend it.
White Peaches Poached in Sauternes
Credit: Christopher Hirsheimer
For this very delicate dessert, use bottled spring water and a light, good-quality sauternes or barsac. The peaches shouldn't marinate too long, so make them in the afternoon for dinner that night.
1 bottle (3 1⁄4 cups) sauternes or barsac
1⁄2–1 cup sugar
4 large, ripe, unpeeled white peaches
1. Combine sauternes or barsac, 2 cups bottled water, and sugar in a deep saucepan and bring to a simmer over medium heat.
2. Lower peaches into liquid and blanch just until skins have loosened, 1–3 minutes. Remove peaches with a slotted spoon, then carefully peel and set aside in a deep bowl.
3. Continue to simmer poaching liquid until it has slightly thickened and has reduced by half, about 30 minutes. Remove saucepan from heat and allow syrup to cool completely. Pour syrup over peaches and set aside to marinate for 2–4 hours.
Ratings & Reviews (2)
This is a great recipe if you're Daddy Warbucks, but if I may bring it to an affordable level with a little working-wage tampering: substitute the Sauternes with a sweet Reisling or Gewürztraminer. Quite nice and it won't break the bank. Through in some butter cookies and life couldn't be sweeter. tom @ http://www.tallcloverfarm.com
White Peaches Poached in Sauternes
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