Poached Peaches and Cream
GINA Peaches are one of my favorite fruits, and cream always complements them. This dessert is refreshing and light: you don’t want to get your man too full, or else you will be watching him sleep. The sweet champagne and fresh vanilla will relax his senses just enough.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a pot of water to a boil.
Step 2
Make small “X”s on the bottom of the peaches with a sharp knife. Drop them into the pot of boiling water and leave them in for about 15 to 20 seconds, so their skins will loosen. Remove the peaches with a slotted spoon, and allow them to cool. Peel the peaches, slice them in half, and remove the pits.
Step 3
Bring the champagne, sugar, and vanilla bean and seeds to a boil in a medium saucepan, stirring to dissolve the sugar. Reduce heat, and simmer for 5 minutes. Slip in the peach halves, and poach for 5 minutes, or until tender. Remove the vanilla bean, and transfer the peaches to a serving dish along with the champagne syrup. Let cool completely before serving. Top with freshly whipped cream.
NOTE
Step 4
You want to avoid overly ripe peaches for this recipe. They need to have a touch of firmness to them, or they will turn out mushy.
