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Poached peaches
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Prep Time: 100 minutes
Cook Time: 70 minutes
Total Time: 170 minutes
Succulent peaches simmered in aromatic rose wine with cardamom, vanilla, and cinnamon for a delightful summer dessert.
Ingredients:
4 (about 600g) firm white peaches
250ml rose wine
250ml water
75g caster sugar
3cardamom pods, bruised
1vanilla bean, split lengthways
1cinnamon stick
500g reduced-fat vanilla yoghurt, to serve
20.00 ml pistachios, finely chopped, to serve
Instructions:
Make small crosses at the base of each peach using a small sharp knife.
In a medium saucepan over low heat, combine the wine, water, sugar, cardamom, vanilla bean, and cinnamon. Stir occasionally for 2 minutes until the sugar is dissolved.
Place the peaches in the pan and ensure they are covered with a disc of baking paper to keep submerged in the poaching liquid. Cook for 30 minutes or until the peaches are tender. Remove from heat and let cool, covered, for 1 hour.
Transfer the peaches to a large bowl using a slotted spoon. Boil the poaching liquid over high heat for 10 minutes or until the syrup thickens slightly. Allow the syrup to cool completely before using.
Peel the peaches gently and arrange them on serving platters. Drizzle some syrup over them, and serve with vanilla yogurt and a sprinkle of pistachios.