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Poached Peaches




Source of Recipe


Ellie


List of Ingredients




2-1/2 lbs ripe peaches (8 to 9)
3/4 C sugar
1 C white wine (Chablis, Chardonnay, Sauvignon blanc)
1 C water
Zest of 1 orange or lemon, grated
1 stick cinnamon


Recipe



First remove skin from peaches by plunging them into boiling water for about 40 seconds. Remove with a slotted spoon and immediately plunge into ice cold water. Using a sharp paring knife, peel off skin.

Cut peaches in half and remove pits. Place peaches and everything except wine in saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Add wine and cook for 10 to 15 more minutes or until peaches are tender. Cool and chill until serving time. Garnish withmint leaves, raspberries and/or whipped cream.

Hint: You can make this a day or two in advance. Red Zinfandel or blush wine may be substituted for white wine.


Tip: Don't refrigerate those peaches and tomatoes you just purchased at the local market! Instead, store them stem-side down in a basket or bowl on your kitchen counter or table and they will continue to ripen, improving their flavor and texture. Refrigerate once desired ripeness is reached.