PEACHES AND RASPBERRIES IN SPICED WHITE WINE
Categories Wine Alcoholic Berry Fruit Dessert Cocktail Party High Fiber Raspberry Peach White Wine Summer Shower Vegan Cinnamon Party Bon Appétit Drink
Yield Serves 8
Number Of Ingredients 7
Steps:
- Combine 1 cup wine, sugar, orange peel and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat; simmer 15 minutes. Remove from heat; add remaining wine.
- Blanch peaches in large pot of boiling water 20 seconds. Transfer to bowl of cold water, using slotted spoon. Drain. Pull off skin with small sharp knife. Slice peaches and transfer to large bowl. Add raspberries and wine mixture. Cover and refrigerate at least 1 hour. (Can be prepared 6 hours ahead. Stir occasionally.) Divide fruit and wine among glass goblets. Serve with biscotti.
POACHED PEACHES WITH RASPBERRIES
The poaching liquid, spiked with wine and spices, imparts great flavor while tenderizing the peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Bring water, sugar, wine, 1/4 teaspoon salt, the cinnamon, zest, and peppercorns to a boil in a medium stockpot, stirring to dissolve sugar. Add peaches; cover with cheesecloth or parchment to keep submerged. Reduce heat; simmer, turning peaches once, until tender and skins are loose, 7 to 9 minutes.
- Remove from heat; discard cinnamon stick. Stir in lemon juice, and add half the raspberries. Let cool, covered with cheesecloth to keep moist, for 30 minutes. Refrigerate for at least 2 hours. Remove peaches, and slip off skins; discard. Strain poaching liquid; discard solids. Serve peaches in liquid, and top with remaining raspberries.
PEACHES POACHED IN WHITE WINE
Provided by Florence Fabricant
Categories easy, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut orange and lemon half into thin slices and remove the pits.
- Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
- Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
- Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
- Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 0 grams, Carbohydrate 87 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 80 grams
WHITE PEACHES IN CABERNET AND RASPBERRY SYRUP
Provided by Florence Fabricant
Categories easy, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine wine and seltzer in a medium-size nonreactive saucepan. Add sugar, lemon and orange peels, peppercorns and cinnamon and bring to boil over high heat. Reduce heat to medium high and boil for 15 minutes. Remove from heat. Strain the syrup and then refrigerate until chilled.
- Puree the raspberries in a food processor. Strain the puree into a bowl and set aside. When the cabernet syrup is cold, stir into the raspberry puree.
- Peel and pit the peaches. If they are very ripe, they should peel easily without blanching; otherwise blanch them and remove their skins. Cut the peaches into even slices and divide them among four large round wine glasses. Taste the wine syrup and add more sugar, lemon juice or seltzer to taste. The syrup should be quite thin. Pour the syrup over the peaches and serve immediately.
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