Peachesinsauternes Recipes

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PEACHES IN SAUTERNES



Peaches in Sauternes image

Sweet Sauternes wine adds complexity to fresh summer peaches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

4 cups sugar
1 1-by-2-inch strip lemon peel
1 whole vanilla bean
2 cups Sauternes wine
12 ripe peaches, (about 5 pounds)

Steps:

  • Combine sugar, lemon peel, and vanilla bean with 3 cups cold water in a medium saucepan. Cook over medium-high heat, covered, until sugar is completely dissolved, 8 to 10 minutes. Uncover, and cook for 2 minutes more. Remove from heat, and let stand about 10 minutes. Stir in Sauternes, and set aside.
  • Place peaches in a large pan of boiling water for 1 to 2 minutes. Transfer to an ice-water bath with a slotted spoon. Peel peaches, place in a canning jar or serving bowl, and pour Sauternes syrup over. Drape cheesecloth over peaches to keep them submerged, and set aside until cool. Leave cheesecloth in place, cover with plastic wrap, and refrigerate overnight, turning occasionally to keep peaches from browning.

PEACHES IN SAUTERNES



Peaches in Sauternes image

Easy but elegant way to serve juicy, ripe summer peaches, from Ina Garten. If you are unable to get your hands on a nice Sauternes, substitute with another good quality sweet white dessert wine. But, do not confuse Sauternes with Sauterne--it is an entirely different animal, the former being a sweet French dessert wine, the latter being a dry to semisweet wine made in the States.

Provided by GaylaJ

Categories     Dessert

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 4

6 -8 very ripe yellow peaches or 6 -8 white peaches
3 tablespoons sugar
1 (375 ml) bottle good Sauternes wine
1 tablespoon orange-flavored liqueur (Grand Marnier recommended)

Steps:

  • Bring a pot of water to a boil and immerse the peaches for a minute or two, until the skins come off easily; remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. (My peaches probably weren't peeled as prettily as Ina's, but I just skipped this process and went ahead and peeled them.).
  • Peel the peaches, then slice into wedges off the pit and into a bowl.
  • Stir in the sugar, Sauternes, and orange liqueur.
  • Cover and refrigerate for at least 2 hours, or overnight.
  • Serve cool, but not cold.

Nutrition Facts : Calories 93.9, Fat 0.4, Carbohydrate 23.5, Fiber 2.2, Sugar 21.8, Protein 1.3

FRESH PEACHES IN SAUTERNES SOAK WITH ANGELICA AND LAVENDER



Fresh Peaches in Sauternes Soak With Angelica and Lavender image

This is a wonderful, light summery dessert, which never fails to please my guests, as well as my family and friends! Fresh peaches are soaked in sweet Sauternes with angelica leaves and lavender flowers tucked amongst them. Angelica is an interesting, aromatic tasting herb, and although I normally only use the stems to candy or crystallise (Recipe #248003) I have discovered that the leaves also make a great accompaniment when used with fresh fruit. Try to serve this fresh fruit salad in a large clear glass bowl for maximum impact; it just looks so pretty with the light shining through the fruit, juices and herbs! I find that the only thing that is needed to serve this is a good dollop of crème fraiche. I have also made this with apricots and melon for a slight change. I like to use a combination of white and yellow peaches for this recipe - but please use local and fresh peaches regional to your area. Prep time includes the minimum "soaking" time. I have not tried this with tinned peaches, but suspect that they may be too "soft" to hold their shape for prolonged soaking.

Provided by French Tart

Categories     Dessert

Time 4h

Yield 6 serving(s)

Number Of Ingredients 5

8 fresh lavender, heads rinsed
8 fresh angelica leaves, wiped
8 ripe peaches, peeled, stones removed, sliced
375 ml Sauternes wine or 375 ml similar sweet dessert wine, chilled
creme fraiche, to serve

Steps:

  • Arrange the peach slices into the bottom of a large serving dish. Sprinkle over the lavender heads and then add the angelica leaves.
  • Pour over enough dessert wine to cover the peaches. Turn the peach slices over a couple of times to coat them in the liquid, then cover the dish and chill the mixture in the fridge for at least four hours, or preferably overnight.
  • To serve, spoon a portion of peaches in Sauternes into each of six serving bowls. Serve with a dollop of crème fraîche.

Nutrition Facts : Calories 51, Fat 0.3, Carbohydrate 12.5, Fiber 2, Sugar 11, Protein 1.2

POACHED PEARS IN SAUTERNES



Poached Pears in Sauternes image

Make and share this Poached Pears in Sauternes recipe from Food.com.

Provided by Sackville

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 -12 ripe pears, depending on size
1 orange, juice and zest of
375 ml Sauternes wine or 375 ml other not-too-sweet white wine
750 ml water
50 g honey
200 g sugar
2 lemons, juice of
1 vanilla pod, split
1 cinnamon stick, broken into short lengths
4 cloves

Steps:

  • Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk.
  • Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
  • Remove the core from the base, using a corer or a small melon baller.
  • Combine all the ingredients in a saucepan big enough to hold everything, including the pears.
  • Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering.
  • The cooking time will vary according to the ripeness of the pears.
  • Very ripe pears will only take 5 minutes; much less ripe fruit will need up to 15 minutes.
  • As soon as they are ready, turn off the heat.
  • Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed.
  • Serve one or two pears on each plate with a little orange zest and some syrup.

Nutrition Facts : Calories 307.9, Fat 0.4, Sodium 7.4, Carbohydrate 81, Fiber 8.4, Sugar 63, Protein 1.3

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