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Peaches Poached in Red Wine with Pepper
* Exported from MasterCook *
Peaches Poached in Red Wine with Pepper
Recipe By : Florence Fabricant -n NY Times -July 4, 1993
Serving Size : 6 Preparation Time :0:30
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
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1 tablespoon black peppercorns
1 cup port wine
Peel of 1/2 lemon
1 vanilla bean
6 bay leaves
1/2 bottle red wine - cote du rhone or pinot noir
2 1/2 tablespoons honey
6 ripe peaches
1. Place the peppercorns in a square of cheesecloth and the tie securely with
string. In a large saucepan, combine the port, lemon peel, vanilla bean, bay le
aves, wine, pepper sachet and bring to a boil. Stir in the honey and remove the
saucepan from the heat. Add more honey if necessary. Cover the saucepan and se
t aside.
2. Half fill large saucepan with water and bring to a boil. Plunge peaches int
o boiling water and let them sit there for one to two minutes, then rinse them
under cold water and peel them. Place them in the warm wine over medium heat an
d bring to simmer. Simmer for 10 minutes. Remove from heat, cover and cool.
3. Remove fruit from syrup and place it in shallow bowl. Pick out bay leaves an
d stick them in fruit at stem where leaves would be. Cut the vanilla bean into
six segments and place one in each peach to make a stem. Set aside in a cool pl
ace, outside the refrigerator, until ready to serve.
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NOTES : Adapted frin roger Verge's "Entertaining in the French Style".
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