If you are looking for a delicious dessert that goes well with most menus, then this is the recipe for you. It’s easy to make in the Aroma Doveware Stew Pot and makes good use of the fresh peaches, nectarines or pears now in the market. Combined with some fresh herbs and a lightly spiced syrup, you’ll have a sophisticated dessert that is delicious and will also impress your guests.
2-3 lbs medium firm peaches
3 cups white wine, such as Chardonnay or Riesling.
2 cups water
¾ cup sugar
1 vanilla bean, split or 2 tsp vanilla extract
2 strips of lemon zest, each about 2” long
1 sprig of fresh thyme
2 cups fresh raspberries
Combine the wine, water, sugar and vanilla bean in the Aroma Doveware Stew Pot. Bring just to a boil, then simmer for 10 minutes, stirring occasionally.
Add the peaches, herb sprig and lemon zest and poach for 8-10 minutes or until tender. Be sure to rotate the fruit so all sides are evenly poached.
Test with a sharp knife as the timing will vary depending on ripeness of fruit. (Pears tend to take a much longer poaching time.)
Remove the peaches with a slotted spoon and set aside to cool. Discard the herb sprig and lemon zest. Remove the vanilla bean and scrape the seeds back into the poaching liquid. Heat the liquid on medium heat and reduce by half or until it becomes a syrupy mixture.
When peaches are cool enough to handle, cut each in half. Discard the pits and remove the skin, if desired.
Place the peaches and raspberries in a large bowl, cover with the syrup and refrigerate. This may be prepared up to two to three days in advance.
When ready to serve, place two halves on individual plates and drizzle with the raspberry poaching syrup.
Garnish with fresh mint leaves.
Over To You
What’s your version of vanilla and wine poached peaches? Share and inspire us!