Poached Peaches in White Wine

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.