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.

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:

  3. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  4. renxkyoko says:

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

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