Peaches Poached In Red Wine With Pepper Recipes

PEACHES POACHED IN RED WINE

Steps:

• 1. Blanch peaches in medium saucepan of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Pull off peel, using small sharp knife.
• 2. Rub peaches all over with lemon juice.
• 3. In a large pot, bring the wine, water, cinnamon sticks, sugar, and 3 of the lemon slices to a boil, and simmer 15 minutes.
• 4. Add peaches and simmer 20 minutes, turning them occasionally to color evenly with wine syrup. Let peaches steep in syrup several hours or overnight at room temperature.
• 5. Remove peaches from syrup and set aside. Boil the syrup down over high heat to 1 cup. Let cool completely.
• 6. Serve peaches whole or sliced in wedges. Spoon syrup over them and garnish each portion with a piece of cinnamon stick and half a lemon slice.

WINE POACHED PEACHES WITH ICE CREAM

Steps:

• Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
• Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
• Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.

PEACHES IN RED WINE

Steps:

• In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
• Peel the peaches, halve them, and remove the pits. Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine. Taste and add more sugar if desired. Cover and chill until cold, at least 4 hours.
• The peaches should be enjoyed as cold as possible. Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine. Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
• You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve. You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
• Use yellow and white nectarines instead of peaches (there's no need to peel the nectarines).
• Superfine or baker's sugar dissolves much more quickly than regular granulated sugar. To make your own superfine sugar, pulse granulated sugar in a blender or a food processor a few times until the texture is very fine.

PEACHES IN RED WINE

Steps:

• Peel the peaches--to do it easily, boil them for about 10 seconds, then peel off the skin.
• Slice them.
• Put the peeled, sliced peaches in a bowl, add about half a bottle of red wine to cover.
• The type of wine isn't so important, but it has to be decent and drinkable.
• I used a 3 dollar bottle of Cotes du Rhone yesterday.
• Pour in the sugar and stir.
• Must sit for 6 hours in the fridge, minimum.
• Serve in pretty glasses or dishes.
• If you feel you need something else to go with it, try some kind of crunchy cookie or macaroon.