Peaches Poached in Champagne…

Fresh peaches poached in champagne need to be tasted to be really appreciated.

  • 2 large ripe peaches, preferably white
  • 2 cups dry champagne
  • 1/2 cup maple syrup
  • 1/2 small vanilla bean
  • 3 large strawberries
  • 2 tablespoons powdered sugar
  • 1/4 medium lemon, squeezed for juice
  • 1 cup Romance Whipped Cream, see recipe
  • 2 large mint leaves for garnish

Method…

Make a very light incision all around peach skins. Plunge the peaches briefly into boiling water, then into cold water, and peel. Place in a shallow pan and douse with champagne. Add the syrup and vanilla bean. Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil. If peaches are very ripe, they will be poached after 5 minutes.

Place peaches and syrup in a cool place, but do not refrigerate. Drain peaches, reserving the poaching liquid. Wash strawberries, remove any leaves, and purée in a blender or food processor. Place in a bowl and stir sugar into the purée. Stir romance whipped cream into the strawberry purée and add lemon juice. Serve on round plates, or in glass dishes or small bowls. Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top. Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s