Chilled White Peaches Poached In Rose Syrup Recipes

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ROSé-POACHED PEACHES WITH WHIPPED MASCARPONE



Rosé-Poached Peaches with Whipped Mascarpone image

Peaches are enjoying the "rosé all day" trend of summer. This seasonal fruit gets poached in an aromatic liquid, then served alongside sweetened whipped mascarpone cheese and topped with crunchy candied pistachios. It's an incredibly easy showstopper dessert.

Provided by Zac Young

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 vanilla bean
One 750-milliliter bottle rosé wine
1 cup honey
1 tablespoon black or pink peppercorns
1 teaspoon fennel seeds
2 navel oranges
2 lemons
4 ripe peaches, halved and pitted
8 ounces mascarpone cheese
Kosher salt
1/2 cup heavy cream
1/3 cup pistachios, roughly chopped
1 tablespoon light brown sugar
Pinch cayenne pepper

Steps:

  • Halve the vanilla bean lengthwise with a sharp paring knife. Set one half aside and put the other half in a large pot. Add the rosé, 3/4 cup of the honey, peppercorns, fennel seeds and 1 cup water. Use a vegetable peeler to remove the zest of the oranges and lemons and add the zest to the pot. Squeeze in the juice of 1 orange. Bring to a simmer over medium-high heat, stirring occasionally to dissolve the honey. Reduce the temperature to low and add the peaches (the liquid should be still and there should be no simmering bubbles). Cook, flipping the peaches halfway through, until they are softened and the skins start to pull away, 10 to 12 minutes.
  • Meanwhile, put the mascarpone in a large bowl and whisk until loosened. Scrape in the seeds from the remaining vanilla bean half and add the scraped vanilla bean pod to the poaching liquid. To the mascarpone, add the remaining 1/4 cup honey, 1/2 teaspoon salt and the heavy cream and whisk until medium stiff peaks form, 3 to 4 minutes. Refrigerate until ready to use.
  • Add the pistachios, light brown sugar and cayenne pepper to a small skillet and cook over medium-high heat, stirring frequently, until the sugar is dissolved, syrupy and evenly coats the pistachios, 2 to 3 minutes. Transfer to a parchment-lined plate and let cool completely, about 5 minutes (the coating will be sticky but will harden as the nuts cool).
  • Divide the whipped mascarpone among 8 serving bowls. Use a slotted spoon to remove the peaches and add one half to each bowl. Evenly sprinkle the pistachios over the top.

CHILLED WHITE PEACHES POACHED IN ROSE SYRUP



Chilled White Peaches Poached in Rose Syrup image

Make and share this Chilled White Peaches Poached in Rose Syrup recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups dry rose wine
1/2 cup sugar
1 strip lemon zest (about 4-inches)
4 sprigs lemon verbena, each about 6-inches long plus more for garnish
1 1/2 cups water
4 large white peaches (1 1/4 lb total)

Steps:

  • Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medum saucepan over high heat. Carefully add peaches and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife 20-25 minutes.
  • Use a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.,.
  • Meanwhile, return poaching liquid to a simmer and cook until reduced by about three-quarters, about 20 minutes. Pour though a sieve, and discard zest and leaves (You should have about 1 cup syrup). Let cool for 10 minutes.
  • Refrigerate singel layer of peaches and the syrup in separate airtight containers until colde, at least 30 minutes, or overnight, To serve, place a each on a serving late, and spoon about 3 Tbs. syrup around each peach, Garnish with lemon verbena if desired,.

Nutrition Facts : Calories 241.8, Fat 0.4, Sodium 7.7, Carbohydrate 41.6, Fiber 2.4, Sugar 38.1, Protein 1.7

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