September 28, 2014 by dgarnett2013
Poached white peaches: A Change of Appetite by Diana Henry.
Great with rosé jelly.
- 750ml bottle of white wine
- 175g granulated sugar
- 2 strips of lemon zest, plus juice of ½ lemon
- 6 white peaches or nectarines
Put the white wine, sugar and lemon zest and juice in a saucepan broad enough to hold the peaches in a single layer. Bring gently to the boil, stirring to help the sugar dissolve.
If the peaches are quite ripe and not too big poach them whole, otherwise halve them. Add them to the wine and poach gently, turning every so often, until just tender.
Remove the peaches and boil the poaching liquid until reduced and slightly syrupy. Leave to cool – the liquid will thicken – then remove the zest. While the peaches are still warm, gently slip off their skins.
Serve in their syrup.
Eaten when Frank, Judy, David, Jill and Greg came for lunch.