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Poached Pink Peaches

Source of Recipe


From "Summer Fruit" by Edon Waycott






List of Ingredients



• 4 slightly firm white peaches
  
• 1 (750-ml) bottle white Zinfandel
  
• 1/2 cup water
  
• 3/4 cup granulated sugar
  
• 1 cinnamon stick
  
• 3 star anise
  
• 5 whole cloves
  
• 1 cup raspberries
  






Instructions



1. Bring a large saucepan of water to a boil and immerse the peaches for 1 to 2 minutes. Drain and rinse with cold water briefly before slipping off the skins. Cut the peaches in half and remove the pits. Set peaches aside.
   
   
2. In a saucepan large enough to hold the peaches, combine the wine, water, sugar, cinnamon stick, star anise and cloves. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer 5 minutes.
   
   
3. Add the peaches, reduce the heat to low and cook 10 minutes. (Gently turn peaches occasionally.) Remove the peaches to a bowl. Bring the syrup back to a boil, reduce the heat slightly and cook at a low boil about 10 minutes, until reduced to about 1 cup. Strain over the peaches, cover and refrigerate 2 hours or overnight.
   
   To serve, spoon the peaches and syrup into individual bowls and garnish with the raspberries.
   
   Makes 4 servings.