Poached Peaches

Another recipe I was collecting in my cooking book, now on my Blog cooking book :) 

Source for recipe and photo:  Coles Magazine
Serves: 4 Prep 10 minutes (+ Cooling time) Cooking 1 hour 10 minutes

4 (about 600g) firm, medium white peaches
1 cup (250ml) rosé wine
1 cup (250ml) water
1/3 cup (75g) caster sugar
3 cardamom pods, bruised
1 vanilla bean, split lengthways
1 stick cinnamon
500 g reduced-fat vanilla yoghurt, to serve
1 tbsp pistachios, finely chopped, to serve

  1. Use a small sharp knife to cut a small cross in the base of each peach.
  2. Place the wine, water, sugar, cardamom, vanilla bean and cinnamon in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves.
  3. Add the peaches to the pan. Cover with a disc of baking paper to keep the peaches submerged in poaching liquid. Poach for 30 minutes or until peaches are tender. Remove from heat and set aside, covered, for 1 hour or until cool.
  4. Use a slotted spoon to transfer the peaches to a large bowl. Bring the poaching liquid to the boil over high heat and cook for 10 minutes or until the syrup thickens slightly. Set the syrup aside to cool completely.
  5. Carefully remove the skin from peaches. Divide the peaches among serving platters. Drizzle over a little of the syrup. Serve with vanilla yoghurt and sprinkle with pistachios.

Vic Lic

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