PEACHES IN RED WINE
Steps:
- Put wine in a glass or stainless-steel bowl. Add sugar and stir to dissolve, then add lemon zest, nutmeg, ginger and black pepper. Chill well.
- Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and chill.
- To serve, pour 1/3 to 1/2 cup chilled wine mixture into 4 to 6 wide-mouthed wineglasses or coupes. Add sliced peaches to each glass, dividing them evenly. Garnish each portion with a few blackberries, if desired.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 16 grams
WINE POACHED PEACHES WITH ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
- Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
- Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.
PEACHES IN RED WINE
I once worked with a French waiter known for a fierce scowl that could cause even the most self-assured chef and diner to wither. He tasted one spoonful of these peaches and told me that this was his idea of the perfect dessert. It was one of the few times I saw him smile. But what's not to like? Icy peaches floating in sweet red wine is pretty close to perfection, if I do say so myself. His good mood didn't last very long. But after that, every time we passed each other, I knew from the tiny gleam in his eye that I'd won the admiration of my toughest customer.
Yield makes 4 servings
Number Of Ingredients 3
Steps:
- In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
- Peel the peaches, halve them, and remove the pits. Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine. Taste and add more sugar if desired. Cover and chill until cold, at least 4 hours.
- The peaches should be enjoyed as cold as possible. Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine. Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
- You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve. You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
- Use yellow and white nectarines instead of peaches (there's no need to peel the nectarines).
- Superfine or baker's sugar dissolves much more quickly than regular granulated sugar. To make your own superfine sugar, pulse granulated sugar in a blender or a food processor a few times until the texture is very fine.
POACHED PEARS IN SPICED RED WINE
A completely fat-free pud that isn't boring. It's not just Good Food, it's genius
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
- Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
- Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.
Nutrition Facts : Calories 235 calories, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium
PEACHES POACHED IN RED WINE
Melocotones al Vino Tinto You will find this fruit dessert all over Aragon, Spain. It is usually homemade when peaches are in season, then preserved in large jars filled with the cooking syrup. This same recipe can be used to poach pears or nectarines. Serve peaches with sauce hot or cold.
Provided by Vicki Butts (lazyme)
Categories Fruit Desserts
Time 45m
Number Of Ingredients 7
Steps:
- 1. Blanch peaches in medium saucepan of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Pull off peel, using small sharp knife.
- 2. Rub peaches all over with lemon juice.
- 3. In a large pot, bring the wine, water, cinnamon sticks, sugar, and 3 of the lemon slices to a boil, and simmer 15 minutes.
- 4. Add peaches and simmer 20 minutes, turning them occasionally to color evenly with wine syrup. Let peaches steep in syrup several hours or overnight at room temperature.
- 5. Remove peaches from syrup and set aside. Boil the syrup down over high heat to 1 cup. Let cool completely.
- 6. Serve peaches whole or sliced in wedges. Spoon syrup over them and garnish each portion with a piece of cinnamon stick and half a lemon slice.
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