Peaches in Moscadello With Boozy Cream

By ltrodrigu

The recipe for the poached peaches was adapted from the River Cafe, London. The boozy cream makes a superb addition.

Ingredients

• For the peaches:
• 1 bottle white dessert wine, such as Moscadello, Muscat or Sauternes
• 1/2 cup granulated sugar
• 3 vanilla pods, slit in half lengthwise
• 2 1/2 pounds ripe white peaches
• For the cream:
• 1 1/2 cup heavy cream
• 1/2 cup crème fraîche
• 2 teaspoons confectioners' sugar

Details

Adapted from online.wsj.com

Preparation

Step 1

In a large non-reactive saucepan set over medium-high heat, simmer wine, sugar and vanilla pods, stirring to dissolve sugar, 5 minutes. Add peaches to liquid, bring back to simmer, then reduce heat to low and poach 3 minutes. Remove pan from heat, transfer peaches and liquid to a bowl and set aside to cool.

In a cold bowl, preferably stainless steel or copper, beat both creams with confectioners' sugar and 3 tablespoons peach poaching liquid until soft peaks form. Place in the refrigerator until ready to serve.

Peel peaches, reserving poaching liquid. Remove vanilla beans from poaching liquid. Peaches can be left whole, sliced or halved, as desired. To serve, divide peaches and poaching liquid among six bowls. Transfer cream to another bowl and pass around the table.