Poached Peaches in White Wine

Crumbled amaritti are the secret

Crumbled amaretti are the secret

This is a simple way to use peaches that are not quite ripe yet.

White Wine Poached Peaches

  • 3-4 small peaches skins removed
  • 2 cups dry white wine
  • 1/4 cup vermouth
  • 4 tbsp brown sugar
  • 1 vanilla bean

Combine wine, vermouth, sugar and vanilla bean in a pot large enough to hold all pieces in a single layer and bring to a boil. Boil for two minutes then remove from heat and let steep for 15 minutes. Add peaches and return to the stove. Bring to a low simmer. Cover and cook until peaches are soft all the way through turning in the syrup if necessary. Remove peaces to a bowl and reduce syrup over high heat by half. Pour syrup over peaches and let come to room temperature before serving.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dessert, Food, Spirits, vegetarian and tagged , . Bookmark the permalink.

5 Responses to Poached Peaches in White Wine

  1. sallybr says:

    i would love to have it over yogurt or for a more decadent take…. vanilla ice cream…. hummmmm….. 😌

  2. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:
    jinxx♣xoxo

  3. renxkyoko says:

    We don’t have vanilla bean. can we use pure vanilla extract ?

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