GRILLED PEACHES IN WINE
Steps:
- Slice peaches in half lengthwise and remove pits. Place peach halves flat side down on pre-heated grill, about 3 to 4 minutes. Remove from grill when grill marks appear and allow to cool. Slice into wedges and serve in a glass of red or white wine.
WINE POACHED PEACHES WITH ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
- Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
- Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.
VANILLA POACHED PEACHES
Ripe peaches are poached to perfection in this light, honeyed syrup
Provided by Lesley Waters
Categories Dinner, Lunch, Snack, Supper, Treat
Time 40m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 162 calories, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
PEACHES POACHED IN WHITE WINE
Provided by Florence Fabricant
Categories easy, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 0 grams, Carbohydrate 87 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 80 grams
WHITE WINE PEACHES
Make and share this White Wine Peaches recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
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.
CHILLED PEACHES IN WHITE WINE
Make and share this Chilled Peaches in White Wine recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
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.
SWEETENED GRILLED PEACHES AND PEARS IN WHITE WINE
Great summer desert. Grilled sweet peaches and pears marinated in a lightly sweetened white wine served with fresh mint and a creamy mascarpone topping.
Provided by SarasotaCook
Categories Dessert
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 313.6, Fat 7.3, SaturatedFat 0.9, Sodium 8.2, Carbohydrate 52.5, Fiber 8.3, Sugar 37.5, Protein 4.8
SPICED PEACHES IN PEACH WINE
These wonderful peaches make a great Christmas Gift. A little bit of summer during the cold dreary winter. Well worth the extra effort. Enjoy!
Provided by Baby Kato
Categories < 4 Hours
Time 1h25m
Yield 6 quarts, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 672.6, Fat 1.8, SaturatedFat 0.1, Sodium 11, Carbohydrate 170.1, Fiber 10.5, Sugar 161.1, Protein 6.5
PEACHES AND RASPBERRIES IN SPICED WHITE WINE
Categories Wine Alcoholic Berry Fruit Dessert Cocktail Party High Fiber Raspberry Peach White Wine Summer Shower Vegan Cinnamon Party Bon Appétit Drink
Yield Serves 8
Number Of Ingredients 7
Steps:
- Combine 1 cup wine, sugar, orange peel and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat; simmer 15 minutes. Remove from heat; add remaining wine.
- Blanch peaches in large pot of boiling water 20 seconds. Transfer to bowl of cold water, using slotted spoon. Drain. Pull off skin with small sharp knife. Slice peaches and transfer to large bowl. Add raspberries and wine mixture. Cover and refrigerate at least 1 hour. (Can be prepared 6 hours ahead. Stir occasionally.) Divide fruit and wine among glass goblets. Serve with biscotti.
VANILLA & WHITE WINE POACHED PEARS
Make a batch of poached pears and store them in jars to give as part of a homemade Christmas hamper. They go beautifully with ice cream or hot chocolate sauce
Provided by Cassie Best
Time 45m
Yield Makes 2 x 1-litre jars (serves 8)
Number Of Ingredients 8
Steps:
- Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
- Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
- Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.
Nutrition Facts : Calories 143 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
PEACHES IN RED WINE
I once worked with a French waiter known for a fierce scowl that could cause even the most self-assured chef and diner to wither. He tasted one spoonful of these peaches and told me that this was his idea of the perfect dessert. It was one of the few times I saw him smile. But what's not to like? Icy peaches floating in sweet red wine is pretty close to perfection, if I do say so myself. His good mood didn't last very long. But after that, every time we passed each other, I knew from the tiny gleam in his eye that I'd won the admiration of my toughest customer.
Yield makes 4 servings
Number Of Ingredients 3
Steps:
- In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
- Peel the peaches, halve them, and remove the pits. Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine. Taste and add more sugar if desired. Cover and chill until cold, at least 4 hours.
- The peaches should be enjoyed as cold as possible. Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine. Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
- You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve. You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
- Use yellow and white nectarines instead of peaches (there's no need to peel the nectarines).
- Superfine or baker's sugar dissolves much more quickly than regular granulated sugar. To make your own superfine sugar, pulse granulated sugar in a blender or a food processor a few times until the texture is very fine.
POACHED PEACHES IN SPARKLING WINE WITH BASIL & VANILLA
Plump peaches poached in sparkling wine and served with silky smooth vanilla ice cream - the ideal summer pud
Provided by Tom Kerridge
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
- Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.
Nutrition Facts : Calories 404 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
WHITE WINE PEACH SANGRIA
One of many variations of this famous Spanish style wine punch. Clipped several years ago from Bon Appetit magazine. I haven't tried this yet. Cook time is actually chilling time.
Provided by HeatherFeather
Categories Punch Beverage
Time 2h5m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Stir together wine, brandy, thawed lemonade concentrate, and sugar until sugar has dissolved.
- Add fruit and chill for 2 hours, or until very cold.
- Serve chilled over ice.
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