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Poached Peaches

Western.Chefs's picture
  Red wine 3 Cup (48 tbs)
  Brandy 2 Cup (32 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Firmly packed light brown sugar 1⁄2 Cup (8 tbs)
  Lemon zest 3 , zest of 2 lemons cut into julienne strips and zest of 1 lemon cut into wide strips
  Granulated sugar 2 Cup (32 tbs)
  Cinnamon stick 1
  Peaches 10 Large, unpeeled (firm)
  Mint leaves 10
  Cinnamon sticks 10 (3-inch)

In a large saucepan, combine red wine, brandy, granulated and brown sugars, and lemon zest.
Bring to a boil and boil over medium-high heat until mixture has reduced to 3 cups and is very thick.
Remove from the heat and refrigerate until cold.
Meanwhile, place 4 cups water, sugar, lemon zest, and cinnamon stick in a large stainless steel pot or Dutch oven and bring to a boil.
Place peaches, stem-ends up, in pot and reduce heat.
(If necessary, poach in two batches.) Add additional water, if necessary, to completely cover peaches.
Bring to a slow simmer and cook over medium heat for about 3 minutes.
(Their flesh should be barely tender and still quite firm.) Gently lift peaches from poaching liquid, drain and let stand until cool enough to handle.
Using a sharp knife, remove about half of the peel from each peach, leaving wide strips of peel for an attractive presentation.
Arrange peaches, stem-ends up, in a shallow serving dish.
Pour cooled syrup over and around peaches and garnish each with a mint leaf and a cinnamon stick.

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