PEACHES POACHED IN WHITE WINE
Provided by Florence Fabricant
Categories easy, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut orange and lemon half into thin slices and remove the pits.
- Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
- Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
- Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
- Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 0 grams, Carbohydrate 87 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 80 grams
POACHED PEACHES IN WHITE WINE
Poached peaches in white wine is a simple but elegant dessert that is perfect to serve at dinner parties. You can even make them ahead of time for easy entertaining.
Provided by Julie Blanner
Categories Dessert
Time 25m
Number Of Ingredients 2
Steps:
- Bring wine to a boil over medium heat in a pot just large enough for peaches.
- Wash peaches and remove stems. Reduce to low, add peaches, cover and simmer for 15 minutes, rotating them to ensure they completely soak.
- Remove from heat and allow to rest 30 minutes.
- Lightly pinch or squeeze peaches to pull skin, it should remove easily in 1-2 pieces.
- Drizzle a little sauce on top to plate and serve.
Nutrition Facts : Calories 157 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
PEACHES POACHED IN RED WINE WITH PEPPER
Steps:
- Place the peppercorns in a square of cheesecloth and tie securely with string. In a large saucepan, combine the port, lemon peel, vanilla bean, bay leaves, wine, pepper sachet and bring to boil. Stir in the honey and remove the saucepan from the heat. Add more honey if necessary. Cover the saucepan and set aside.
- Half fill large saucepan with water and bring to boil. Plunge peaches into boiling water and let them sit there for one to two minutes, then rinse them under cold water and peel them. Place them in the warm wine over medium high heat and bring to simmer. Simmer for 10 minutes. Remove from heat, cover and cool.
- Remove fruit from syrup and place it in shallow bowl. Pick out bay leaves and stick them in fruit at stem where leaves would be. Cut the vanilla bean into six segments and place one in each peach to make a stem. Set aside in a cool place, outside the refrigerator, until ready to serve.
WHITE WINE PEACHES
Make and share this White Wine Peaches recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place peaches in a large bowl.
- In a smaller bowl whisk together the wine and sugar until the sugar is totally dissolved.
- Pour dressing over peaches and chill for at least 1 hour, up to 12 hours before serving.
- Gently toss and serve.
CHILLED WHITE PEACHES POACHED IN ROSE SYRUP
With their flat bottoms, white donut peaches are easier to serve and eat than rounded ones. Lemon verbena is a fragrant herb that can be found at many farmers' markets in midsummer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medium saucepan over high heat. Carefully add peaches, and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife, 20 to 25 minutes.
- Using a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.
- Meanwhile, return poaching liquid to a simmer, and cook until reduced by about three-quarters, about 20 minutes. Pour through a sieve, and discard zest and leaves. (You should have about 1 cup syrup.) Let cool for 10 minutes.
- Refrigerate single layers of peaches and the syrup in separate airtight containers until cold, at least 30 minutes (or overnight). To serve, place a peach on a serving plate and spoon about 3 tablespoons syrup around each peach. Garnish with lemon verbena if desired.
WHITE WINE-POACHED PEARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook 5 minutes. Add pears, lower heat, and cook 20 to 30 minutes, until pears are tender. If necessary, turn pears very gently by rotating stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
- Pour syrup over pears and refrigerate, covered, at least 6 hours, preferably overnight. Serve.
POACHED PEACHES IN SPARKLING WINE WITH BASIL & VANILLA
Plump peaches poached in sparkling wine and served with silky smooth vanilla ice cream - the ideal summer pud
Provided by Tom Kerridge
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
- Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.
Nutrition Facts : Calories 404 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
VANILLA & WHITE WINE POACHED PEARS
Make a batch of poached pears and store them in jars to give as part of a homemade Christmas hamper. They go beautifully with ice cream or hot chocolate sauce
Provided by Cassie Best
Time 45m
Yield Makes 2 x 1-litre jars (serves 8)
Number Of Ingredients 8
Steps:
- Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
- Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
- Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.
Nutrition Facts : Calories 143 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
PEARS POACHED IN WHITE WINE
Pears cooked in a sweet white wine with cinnamon and vanilla. A nice light dessert! This is adapted from about.com (http://frenchfood.about.com/od/desserts/r/poachpearswht.htm)
Provided by Da Huz
Categories Dessert
Time 35m
Yield 8 servingxs, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a pot, combine all ingredients except the pears. Bring to the boil.
- While the liquid is boiling, peel the pears and cut them in half from top to bottom.
- Use a paring knife to core the pears.
- When liquid is boiling, add pears, return to boiling, then simmer until tender but not mushy. This will depend on the pears you choose and how ripe they are. Start with about 5-8 minutes, but be aware that it may take much longer (when I use bosc pears that aren't quite ripe yet it can take half an hour or more).
- Remove the pears, increase the heat, and reduce the liquid by half.
- Spoon the reduced liquid over the pears and top with homemade whipped cream (use recipe # 80157).
Nutrition Facts : Calories 310.1, Fat 0.1, Sodium 7.8, Carbohydrate 69.4, Fiber 3.6, Sugar 61.8, Protein 0.5
POACHED PEARS WITH WINE VINAIGRETTE
Poached pears served with a red wine vinaigrette.
Provided by PS2XWIZ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
- Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
- Place pears in individual bowls, and top with sauce.
Nutrition Facts : Calories 357 calories, Carbohydrate 50.6 g, Fat 14 g, Fiber 8.5 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 48.2 mg, Sugar 33.1 g
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