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Wine-and-vanilla poached white peaches with mascarpone
Wine-and-vanilla poached white peaches with mascarpone
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"Poached wine-infused peaches: a simple and sophisticated summer treat."
Ingredients:
  • 600g white sugar
  • 750ml white wine
  • 250ml water
  • 1 vanilla bean, split, seeds scraped
  • 6 medium white peaches, with no blemishes, firm but still ripe
  • 60ml passionfruit
  • 12.00 gm icing sugar mixture
  • 250g mascarpone
Instructions:
  • Select a saucepan that can snugly fit the peaches in a single layer. Combine sugar, wine, water, and vanilla bean with seeds in the saucepan. Cook over low heat, stirring, for 2 minutes until sugar dissolves. Increase heat to high and bring to a boil.
  • With a small, sharp knife, gently score a cross on the skin at the stem end of each peach. Place peaches in the syrup and ensure they are submerged by placing a folded Chux wipe on top and pressing down with a saucer. Simmer on very low heat for 5 minutes, adjusting cooking time based on peach ripeness.
  • Check the tenderness of the peach by gently piercing the base with a small, sharp knife - it should be soft yet firm. Remove from heat and allow the peaches to cool in the syrup for 1 hour.
  • Once the peaches have cooled down, gently remove the skin and dispose of it. Transfer the peaches along with the syrup into a container and place in the refrigerator for 3-4 hours, or until nicely chilled.
  • In a bowl, mix together passionfruit pulp, 1 tablespoonful of peach syrup, icing sugar, and mascarpone. Cover with plastic wrap and refrigerate until needed. Serve peaches with some syrup and a spoonful of passionfruit mascarpone.

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