Nov 7, 2011
A mouth-watering dessert of fresh peaches poached in white wine and spiced with cinnamon. Add a scoop of ice cream to make this fruity dish completely irresistible.
These poached peaches are the perfect dessert for a dinner party. Serve cold and you can make them 1 to 2 days in advance. If peaches are not in season, substitute pears.
2 cups white wine
2 tbsp. amaretto liqueur
¼ cup brown sugar
1 cinnamon stick
Lemon juice, (optional)} 4 scoops of vanilla ice cream or frozen vanilla yogurt, for serving
Amaretti cookies, for serving
1 pint raspberries, for garnish
Mint sprigs, for garnish
Cut peaches in half and remove the pits. Set aside.
Add wine, amaretto liqueur, brown sugar and cinnamon stick to a medium saucepan. Bring to a boil. Add peaches and reduce heat to a simmer. Let peaches poach until just tender, about 5 to 7 minutes.
When cool to the touch, remove skin from peaches. Set aside.
Bring poaching liquid back to a boil. Reduce until syrupy, about 10 to 12 minutes. Taste for sweetness and adjust if needed, by adding more sugar or a squeeze of lemon juice.
Serve the peaches hot or cold with a scoop of ice cream. Drizzle with a little of the reduced poaching liquid and garnish with raspberries, amaretti cookies and mint sprigs.
Yield: 4 servings.