Sauternes And Frozen Stone Fruit Recipes
FRESH PEACHES IN SAUTERNES SOAK WITH ANGELICA AND LAVENDER
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
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
PEACHES IN SAUTERNES
Steps:
- Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, 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. Peel the peaches and then slice them in 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.
SAUTERNES AND FROZEN STONE FRUIT
Cubes of juicy peach and apricots, doused with peach nectar and frozen in an ice tray, punctuate chilled Sauternes, a full-bodied dessert wine from western France. The liquid plumps up the fruit, which descends to the bottom of the glass as the cubes melt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Pit and cut peach and apricots into 1/4-inch dice. Divide fruit evenly among 16 sections of an ice cube tray. Add 1 teaspoon peach nectar to each section (just enough to cover fruit). Freeze, about 6 hours.
- Put 4 fruit cubes into each of 4 chilled wine glasses. Pour 1/4 cup chilled Sauternes into each glass. Let stand 5 minutes.
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