Now that peach season is in full swing, I find myself craving them en-masse. Whether they’re fresh from a basket at the market or incorporated into a sweet dish, I truly don’t discriminate. So when Katie Parra sent along her recipe for poached peaches my love for her grew ten fold. Not only is she appeasing my current craving, she’s also given me the kick in the pants I need to make some of my own.
1 Hour/s 15 Minute/s
- 1 bottle (750ml) Lillet Rose
- 3 cups water
- 1/4 cup sugar
- 1 vanilla bean, split and scraped
- 4 green cardamom pods, slightly split open
- 2 star-anise pods
- 5 peaches, halved and pitted
- 4 small figs
- Whipped cream, for serving
- Bring wine, water, sugar, vanilla bean and seeds, and spices to a simmer in a medium pot, stirring until sugar has dissolved.
- Add peaches and figs pushing down gently so fruit is submerges.
- Cover surface with a parchment round and simmer just until peaches and figs are tender when pierced with a knife, 8-10 minutes. (4-6 minutes for the figs) Transfer to a dish using a slotted spoon, and cover with another piece of parchment.
- Bring poaching liquid to a boil and cook until reduced to 1 1/2 cups, about 40 minutes; strain.
- Let both the peaches and the liquid cool, then serve together with whipped cream.
- Peaches in the liquid can be stored in the refrigerator for up to 3 days.