Peaches Poached In Red Wine Recipes

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PEACHES IN RED WINE



Peaches in Red Wine image

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

3/4 cup (150 g) sugar
2 cups (500 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
4 ripe yellow or white medium peaches (1 1/2 pounds/675 g)

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.

PEACHES POACHED IN RED WINE WITH PEPPER



Peaches Poached In Red Wine With Pepper image

Provided by Florence Fabricant

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 cup port
Peel of 1/2 lemon
1 vanilla bean
6 bay leaves
1/2 bottle red wine such as Côtes du Rhône or pinot noir
2 to 3 tablespoons honey
6 ripe peaches
1 tablespoon peppercorns

Steps:

  • Place the peppercorns in a square of cheesecloth and tie securely with string. In a large saucepan, combine the port, lemon peel, vanilla bean, bay leaves, wine, pepper sachet and bring to boil. Stir in the honey and remove the saucepan from the heat. Add more honey if necessary. Cover the saucepan and set aside.
  • Half fill large saucepan with water and bring to boil. Plunge peaches into boiling water and let them sit there for one to two minutes, then rinse them under cold water and peel them. Place them in the warm wine over medium high heat and bring to simmer. Simmer for 10 minutes. Remove from heat, cover and cool.
  • Remove fruit from syrup and place it in shallow bowl. Pick out bay leaves and stick them in fruit at stem where leaves would be. Cut the vanilla bean into six segments and place one in each peach to make a stem. Set aside in a cool place, outside the refrigerator, until ready to serve.

PEACHES POACHED IN RED WINE



Peaches Poached in Red Wine image

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

6 peaches (firm but ripe)
lemon juice
2 c dry red wine
1 c water
2 cinnamon sticks, broken into thirds (plus additional for garnish)
1/2 c sugar
6 lemon slices

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.

PEACHES IN RED WINE



Peaches in Red Wine image

One of my husband's family recipes, a French staple in the summer in peach season. Minimum of 6 hours refrigeration. No cooking at all!!

Provided by Kasha

Categories     Dessert

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 3

6 ripe peaches, peeled and sliced
400 ml red wine
3/4 cup sugar

Steps:

  • Peel the peaches--to do it easily, boil them for about 10 seconds, then peel off the skin.
  • Slice them.
  • Put the peeled, sliced peaches in a bowl, add about half a bottle of red wine to cover.
  • The type of wine isn't so important, but it has to be decent and drinkable.
  • I used a 3 dollar bottle of Cotes du Rhone yesterday.
  • Pour in the sugar and stir.
  • Must sit for 6 hours in the fridge, minimum.
  • Serve in pretty glasses or dishes.
  • If you feel you need something else to go with it, try some kind of crunchy cookie or macaroon.

PEACHES IN SPICED RED WINE



Peaches in Spiced Red Wine image

Categories     Fruit     Dessert     Marinate     Low Sodium     Peach     Red Wine     Summer     Vegan     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 4

2 large peaches
1/2 cup dry red wine
3 tablespoons sugar
1/8 teaspoon ground cardamom

Steps:

  • 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. Pit and slice peaches. Transfer peaches to medium bowl.
  • Add all remaining ingredients to peaches and mix to dissolve sugar. Refrigerate at least 20 minutes, stirring occasionally, before serving.

WINE POACHED PEACHES WITH ICE CREAM



Wine Poached Peaches with Ice Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 20m

Yield 2 servings

Number Of Ingredients 10

3 cups red wine
1 cup sugar
1 cinnamon stick
2 whole cloves
2 to 3 whole peppercorns
1 or 2 strips lemon rind
2 large peaches, halved and pitted
1 pint vanilla bean ice cream
Whipped cream, in canister
Freshly grated nutmeg, to garnish

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.

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