Poached Peaches and Cream, Iris
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- firm ripe peaches
- 2 c
- champagne, sweet (demi sec)
- 1/2 c
- vanilla bean,split
- fresh heavy whipping cream
1Bring a pot of water to a boil. Make small x's on the bottom of the peaches with a sharp knife. Drop them into the boiling water for 15- 20 seconds, so their skins will loosen.
2Remove the peaches with a slotted spoon and allow them to cool. Peel the peaches, slice them in half and remove the pits. Bring the champagne, sugar, and vanilla bean and seeds to a boil in a medium saucepan, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes.
3Slip in the peach halves and simmer for 5 more minutes. or until tender. Remove the vanilla bean and transfer peaches the peaches to a serving dish along with the champagne syrup. Let cool completely before serving. Top with Fresh whipped cream.
4Note: DO NOT USE OVERLY RIPE PEACHES, THEY SHOULD BE FIRM OR THE DISH WILL TURN OUR MUSHY.