Fresh Peaches In Sauternes Soak With Angelica And Lavender Recipes

Steps:

• Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins are loose. Remove the peaches with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them off the pit in wedges into a bowl. Stir in the sugar, Sauternes, and Grand Marnier. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold.

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.

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.

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.

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.

Steps:

• Preheat oven to 350°F.
• Grease and butter a 9x13-inch glass pan.
• In a food processor mix the dough ingredients.
• Pour into prepared pan.
• Mix sugar and cinnamon together.
• Pour half the sugar on batter.
• Place in 3 rows 10 slices of peaches each row.
• Eat 2 slices for yourself.
• Sprinkle the chopped nut over the peaches then top with the sugar and drizzle the butter over the sugar.
• Bake for 30-35 minutes.

Steps:

• Butter a 13 X 9 X 2 inch pan.
• For base layer: Sift together graham crumbs, flour, sugar, baking powder, cinnamon, zest and salt; add butter and toss with a fork until butter is distributed.
• Add egg and blend well.
• Pat evenly onto bottom of prepared pan.
• Preheat oven to 350 degrees F. Bake crust 10 minutes while preparing filling.
• Make cheesecake layer: Beat cheese, sugar and vanilla until combined well.
• Add egg, juice, flour and salt; beat until smooth.
• Spread evenly over crust.
• Arrange peaches symmetrically in one layer and bake 20-25 minutes or until just golden.
• Let cool, sprinkle with icing sugar and cut into 3 x 1 inch bars.

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.