Peaches poached in sweet wine

Peaches poached in sweet wine

Pêches poêlées au vin doux

By
From
Taste le Tour
Serves
2

From the Languedoc-Provence region by Michael Gaté

These peaches poached in sweet wine make a superb finish to a summer dinner party. Make sure the peaches are very sweet and just ripe when you buy them.

Ingredients

Quantity Ingredient
4 just ripe peaches, washed
30g butter
4 tablespoons sugar
100ml muscat de rivesaltes or another sweet white wine
200g raspberries
2 tablespoons peeled, chopped pistachio nuts
icing sugar, for dusting

Method

  1. Three-quarter fill a medium saucepan with water and bring to the boil. Gently drop in the peaches and simmer for 2 minutes. Drain the peaches and and place them in a bowl of cold water to cool. When cold, carefully peel the peaches. Cut them in half and remove the stones.
  2. Melt the butter in a frying pan large enough to hold all the peaches. Add the sugar and stir briefly with a wooden spoon. When the sugar starts to brown, add the peach halves. Cook for 1–2 minutes then turn the peaches and shake the pan well. Add the muscat and bring to a simmer. Cover the pan with foil and cook for a few minutes until the peaches are cooked through.
  3. To serve, place 2 peach halves on each plate. Garnish with raspberries and spoon on a little wine sauce. Sprinkle with pistachio nuts and dust with icing sugar. If you wish, serve with whipped cream or ice-cream.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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