Poached Peaches In Sparkling Wine With Basil Vanilla Recipes
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
POACHED PEACHES WITH VANILLA
Categories Fruit Dessert Poach Low Sodium Peach Vanilla Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring first 5 ingredients to simmer in heavy medium saucepan, stirring to dissolve sugar. Remove from heat. Scrape seeds from vanilla bean into syrup. Return bean to syrup. Cover and continue simmering 5 minutes. Add peaches and poach until just tender when pierced with tip of sharp knife, about 4 minutes. Transfer mixture to bowl and refrigerate until cold, at least 3 hours. (Can be prepared 3 days ahead.)
- Remove vanilla bean and any loose pieces of peach skin before serving.
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- Place the wine, 1 1/2 cups water and sugar in a wide bottomed saucepan and stir to dissolve the sugar slightly. Place the pan on the stove over medium heat and bring the mixture to a boil. Boil for 5 minutes and then reduce the heat, leaving the syrup to simmer gently.
- Cut the peaches in half and remove pits gently. Drop half of the basil leaves into the syrup, and then gently place the peach halves cut side down into the syrup. Poach for about 3 minutes and then gently turn over using a slotted spoon. Continue poaching for an additional 3 - 4 minutes, until soft (cooking time will depend on ripeness of peaches).
- Carefully prick the cut side of the peaches to check for tenderness. The peels should be wrinkling up as well. You may cook the peaches in two batches if all the halves will not fit in the pan at once.
- Remove the peaches to a plate with a slotted spoon. When they are cool enough to handle, gently slide the skins off and discard. Add all but about six basil leaves to the syrup and bring to a boil; boil until reduced by about half. Pour any juices that have collected on the plate with the peaches into the syrup. Leave to cool to room temperature.
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