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La Belle Cuisine - More Fruit Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith," Poached Pink Peaches
"Let wine add its savor to soups, fish
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Poached Pink Peaches Summer Fruit – A Country Garden Cookbook Edon Waycott, 1995, Collins San Francisco
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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