Wine Poached Peaches With Ice Cream Recipes

PEACHES AND PORT

Steps:

• Slice peaches and place in a bowl. Sprinkle peaches with sugar and add 4 jiggers of good port wine. Toss peaches in wine to coat and let stand 15 minutes. Spoon peaches into dessert dishes and top with a small scoop of vanilla ice cream.

PEACHES POACHED IN WHITE WINE

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.

ICE WINE INFUSED PEACHES

Steps:

• In a sauce pan combine water, sugar and ice wine.
• Simmer over low heat and until the sugar has dissolved.
• Cook syrup for 3 additional minutes, take off the heat and set aside until needed.
• In a glass bowl, place peach halves and pour ice wine syrup on top and refrigerate to allow the flavors to mix.
• Serve chilled in a small bowl and garnish with a drizzle of icing sugar.

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.

WINE-POACHED PEAR CROUSTADES WITH ICE CREAM

Steps:

• Stir wine, sugar, peppercorns, orange peel and bay leaf in heavy medium saucepan over medium heat until sugar dissolves. Increase heat to high; cover and boil 5 minutes. Add pears. Reduce heat; cover and simmer until pears are tender, turning occasionally, about 10 minutes. Cool to room temperature. Chill until cold, about 6 hours. (Can be made 1 day ahead. Cover and keep chilled.)
• Remove pears from liquid. Strain liquid into heavy small saucepan. Boil until liquid is reduced to 1 1/2 cups, about 8 minutes. Whisk cornstarch and orange juice in small bowl to blend. Add to saucepan and whisk until sauce boils and thickens, about 1 minute. Remove sauce from heat and cool slightly.
• Cut pound cake slices diagonally in half. Thinly slice pears lengthwise. Arrange 2 pound cake triangles and 1 sliced pear half on each of 6 plates. Top each with ice cream; drizzle with sauce.

POACHED PEACHES IN SPARKLING WINE WITH BASIL & VANILLA

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.