Peaches
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Monet, Claude
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Peaches
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La Belle Cuisine

Poached Pink Peaches
Summer Fruit – A Country Garden Cookbook
Edon Waycott, 1995, Collins San Francisco

"Although yellow-fleshed peaches can be used in this taste-tingling
dessert, white peaches look beautiful when lightly tinged with the
pink wine syrup. Serve this dish as an accompaniment to a summer
luncheon salad of roast duck breast or cold herbed chicken, or with
brandy snaps as a light dessert."

4 white, slightly firm peaches
1 bottle (750 ml) white Zinfandel
1/3 cup granulated sugar
5 whole cloves
2 teaspoons aniseed
4 sprigs fresh mint, for garnish
1 cup raspberries (optional)

Bring a large saucepan of water to a boil and immerse the peaches
for 1 minute. Remove them with a slotted spoon and slip off the
skins. Set them aside.
In a medium-sized saucepan large enough to hold the peaches,
combine the wine, sugar, cloves and aniseed and cook over high
heat for 5 minutes. Add the peaches, reduce the heat to low and
cook for 10 minutes. Remove the peaches to a bowl. Bring the
wine back to a boil and cook over high heat for approximately
20 minutes until the liquid is reduced to 1 cup. Strain the liquid
over the peaches, cover and refrigerate at least 1 hour or
overnight.
To serve, place the peaches in a shallow glass dish, pour the
syrup over the top and garnish with the mint and raspberries.
Serves 4.

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