Chilled Peaches In White Wine Recipes

Steps:

• Slice the peaches thinly. Combine the peaches and sugar, and toss gently to mix.
• Add the wine, and toss gently again.
• Taste, and adjust sugar as needed. Cover, and refrigerate for several hours - or up to a few days, if you want.
• Serve the peaches cold, in a glass or shallow bowl, with a small ladleful of their liquid. Eat the peaches with a fork and then drink the liquid left in the glass.

Steps:

• Cut orange and lemon half into thin slices and remove the pits.
• Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
• Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
• Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
• Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.

Steps:

• Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
• Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
• Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.

Steps:

• Cut the peaches and pears in thick slices, don't peel, just nice thick slices. You will be grilling these so you don't want them too thin.
• Mix the wine, mint, allspice and brown sugar in a pie pan or small bowl and add the peaches and pears and let marinade 1-2 hours.
• Mix the mascarpone, honey and orange juice and chill in a small bowl.
• Toast the pistachios. I rough chop and then lightly toast in a dry saute pan for 2-3 minutes just to lightly toast and intensify the flavors. Remove and let cool.
• Grill on medium heat on a grill pan or they can be done on a outdoor grill as well. Grill until until nice grill marks on each side but not overdone.
• Just serve the fresh grilled fruit with a dollop of the mascarpone cheese topping and toasted pistachios.

Steps:

• Peel peaches, leave whole and place in acid solution, while you finish peeling all the peaches.
• In a large pot, cook wine, white & brown sugars, lemon juice and one cinnamon stick.
• Stir until all sugar is dissolved and mixture begins to boil.
• Remove the cinnamon stick and reserve the syrup.
• Rinse the peaches.
• Stick two cloves into each peach and add the peaches to the reserved syrup, heating the peaches until slightly softened.
• Remove from heat and allow peaches to sit in syrup overnight at room temperature.
• Next day, remove the cinnamon and cloves from the peaches.
• Slice the peaches into thick wedges and place back into the syrup.
• Next add the shredded candied ginger into the peach mixture and reheat the peaches.
• Once the peaches are hot, pack tightly into hot sterilized jars, make sure to add 1 stick of cinnamon to each jar.
• Cover the peaches completely with hot syrup, make sure to release any air bubbles, adding more syrup if necessary.
• Clean the rims and seal the jars.
• Process quart jars for 25 minutes in a water bath canner.

Steps:

• Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medium saucepan over high heat. Carefully add peaches, and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife, 20 to 25 minutes.
• Using a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.
• Meanwhile, return poaching liquid to a simmer, and cook until reduced by about three-quarters, about 20 minutes. Pour through a sieve, and discard zest and leaves. (You should have about 1 cup syrup.) Let cool for 10 minutes.
• Refrigerate single layers of peaches and the syrup in separate airtight containers until cold, at least 30 minutes (or overnight). To serve, place a peach on a serving plate and spoon about 3 tablespoons syrup around each peach. Garnish with lemon verbena if desired.

Steps:

• Place peaches in a large bowl.
• In a smaller bowl whisk together the wine and sugar until the sugar is totally dissolved.
• Pour dressing over peaches and chill for at least 1 hour, up to 12 hours before serving.
• Gently toss and serve.