Riesling-Poached Peaches with Tarragon and Salted Sour Cream

By DreiFromBK

Ingredients

• 2 1/2 cups semidry Riesling
• 1/4 cup sugar
• 1/2 vanilla bean, split and scraped
• 5 tarragon sprigs
• 4 ripe but firm freestone peaches, halved and pitted
• 2/3 cups sour cream
• Salt

Preparation

Step 1

In a medium saucepan, combine the wine, sugar, vanilla bean with seeds and 
1 tarragon sprig and bring just to a boil. Add the peach halves and simmer over moderate heat, turning occasionally, until tender, about 10 minutes. Let cool completely, then refrigerate until chilled, at least 1 hour.

In a medium bowl, whisk the sour cream with a big pinch of salt. Dollop the cream 
in bowls and top with the peach halves and some of their poaching liquid. Garnish each plate with a tarragon sprig and serve.