Peaches Cooked in Rosé Wine
Serves 6
Preparation time: 20 minutes
Cooking time: 15–20 minutes
Calories per portion: 98 Kcal
Fat per portion: 2g of which is saturated 0.2g
Suitable for vegetarians + freezing
Cook’s tip
If serving the peaches cold, they can be prepared and cooked the day before.
Originally from China, peaches are succulent fruit that have long been praised in literature. In this recipe, they are lightly poached in rosé wine for a velvety texture and slightly alcoholic flavour. Peaches are a good source of vitamin A, which is essential for healthy skin.
6 large firm but ripe peaches. 25g (1oz) caster sugar
5cm (2in) piece cinnamon stick, halved. 500ml (18fl oz) rosé wine
1 large orange, very finely pared rind and strained juice.
Half fat crème fraîche or quark or low fat natural yogurt to serve
Sliced pistachio nuts for sprinkling
1. Cut the peaches in half and carefully remove the stones. Place the peach halves in a single layer in a large, shallow saucepan. Add the cinnamon stick pieces, wine, sugar, orange rind and juice.
2. Place the saucepan over a moderate heat and bring the wine up to the boil. Reduce the heat, cover the pan with a tightly fitting lid and gently cook the peaches for 5–10 minutes (depending on their size), until they are only just softened when tested with the tip of a knife.
3. When the peaches are cooked, remove the pan from the heat. Using a large slotted spoon, remove the peaches from the wine and transfer them into a large heatproof serving dish.
4. Return the saucepan to the heat, bring the wine back up to the boil and then boil gently until the wine is reduced by about twothirds or until slightly syrupy.
5. Pour the wine over the peaches and allow them to cool. When cold, cover and refrigerate until well chilled. Serve with crème fraîche, quark or yogurt and sprinkled with pistachio nuts. If preferred, the peaches may also be served hot.