Best 8 Peaches Poached In Red Wine Recipes

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Indulge your taste buds in a symphony of flavors with our delectable Peaches Poached in Red Wine. This classic dessert combines the natural sweetness of peaches with the rich complexity of red wine, creating a harmonious balance that will tantalize your senses. With three variations to choose from, this recipe offers a range of flavor profiles to suit every palate.

In the first variation, traditionalists will delight in the classic combination of peaches poached in red wine, complemented by a touch of cinnamon and cloves. For those seeking a touch of sophistication, the second variation incorporates star anise and ginger, adding a warm and aromatic dimension to the dish. Adventurous foodies will relish the third variation, where red wine is infused with cardamom and vanilla, creating a unique and exotic flavor experience.

Whichever variation you choose, the result is a stunning dessert that elevates the humble peach to new heights. Serve it warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream, and prepare to be swept away by its exquisite flavors.

Here are our top 8 tried and tested recipes!

WINE POACHED PEACHES WITH ICE CREAM



Wine Poached Peaches with Ice Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 20m

Yield 2 servings

Number Of Ingredients 10

3 cups red wine
1 cup sugar
1 cinnamon stick
2 whole cloves
2 to 3 whole peppercorns
1 or 2 strips lemon rind
2 large peaches, halved and pitted
1 pint vanilla bean ice cream
Whipped cream, in canister
Freshly grated nutmeg, to garnish

Steps:

  • Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
  • Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
  • Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.

PEACHES POACHED IN RED WINE WITH PEPPER



Peaches Poached In Red Wine With Pepper image

Provided by Florence Fabricant

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 cup port
Peel of 1/2 lemon
1 vanilla bean
6 bay leaves
1/2 bottle red wine such as Côtes du Rhône or pinot noir
2 to 3 tablespoons honey
6 ripe peaches
1 tablespoon peppercorns

Steps:

  • Place the peppercorns in a square of cheesecloth and tie securely with string. In a large saucepan, combine the port, lemon peel, vanilla bean, bay leaves, wine, pepper sachet and bring to boil. Stir in the honey and remove the saucepan from the heat. Add more honey if necessary. Cover the saucepan and set aside.
  • Half fill large saucepan with water and bring to boil. Plunge peaches into boiling water and let them sit there for one to two minutes, then rinse them under cold water and peel them. Place them in the warm wine over medium high heat and bring to simmer. Simmer for 10 minutes. Remove from heat, cover and cool.
  • Remove fruit from syrup and place it in shallow bowl. Pick out bay leaves and stick them in fruit at stem where leaves would be. Cut the vanilla bean into six segments and place one in each peach to make a stem. Set aside in a cool place, outside the refrigerator, until ready to serve.

SPICED RED WINE-POACHED PEARS



Spiced Red Wine-Poached Pears image

Provided by Ellie Krieger

Categories     dessert

Time 3h50m

Yield 4 servings

Number Of Ingredients 7

2 cups dry red wine, such as cabernet or merlot
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
One 1 by 3-inch strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe pears

Steps:

  • In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

PEACHES IN RED WINE



Peaches in Red Wine image

I once worked with a French waiter known for a fierce scowl that could cause even the most self-assured chef and diner to wither. He tasted one spoonful of these peaches and told me that this was his idea of the perfect dessert. It was one of the few times I saw him smile. But what's not to like? Icy peaches floating in sweet red wine is pretty close to perfection, if I do say so myself. His good mood didn't last very long. But after that, every time we passed each other, I knew from the tiny gleam in his eye that I'd won the admiration of my toughest customer.

Yield makes 4 servings

Number Of Ingredients 3

3/4 cup (150 g) sugar
2 cups (500 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
4 ripe yellow or white medium peaches (1 1/2 pounds/675 g)

Steps:

  • In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
  • Peel the peaches, halve them, and remove the pits. Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine. Taste and add more sugar if desired. Cover and chill until cold, at least 4 hours.
  • The peaches should be enjoyed as cold as possible. Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine. Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
  • You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve. You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
  • Use yellow and white nectarines instead of peaches (there's no need to peel the nectarines).
  • Superfine or baker's sugar dissolves much more quickly than regular granulated sugar. To make your own superfine sugar, pulse granulated sugar in a blender or a food processor a few times until the texture is very fine.

VANILLA POACHED PEACHES



Vanilla poached peaches image

Ripe peaches are poached to perfection in this light, honeyed syrup

Provided by Lesley Waters

Categories     Dinner, Lunch, Snack, Supper, Treat

Time 40m

Number Of Ingredients 4

4 large, ripe peaches
425ml sweet white wine
2 tbsp clear honey
1 vanilla pod , split

Steps:

  • Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
  • Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
  • Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.

Nutrition Facts : Calories 162 calories, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

POACHED PEACHES IN SPARKLING WINE WITH BASIL & VANILLA



Poached peaches in sparkling wine with basil & vanilla image

Plump peaches poached in sparkling wine and served with silky smooth vanilla ice cream - the ideal summer pud

Provided by Tom Kerridge

Categories     Dessert

Time 20m

Number Of Ingredients 9

2 vanilla pods , seeds scraped
100g golden caster sugar
8 basil leaves
4 large peaches , cut in half and stoned
200ml sparkling wine
picked basil leaves , to garnish
1 vanilla pod , seeds only
100g mascarpone
100ml whipping cream

Steps:

  • Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
  • Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.

Nutrition Facts : Calories 404 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

PEACHES IN RED WINE



Peaches in Red Wine image

One of my husband's family recipes, a French staple in the summer in peach season. Minimum of 6 hours refrigeration. No cooking at all!!

Provided by Kasha

Categories     Dessert

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 3

6 ripe peaches, peeled and sliced
400 ml red wine
3/4 cup sugar

Steps:

  • Peel the peaches--to do it easily, boil them for about 10 seconds, then peel off the skin.
  • Slice them.
  • Put the peeled, sliced peaches in a bowl, add about half a bottle of red wine to cover.
  • The type of wine isn't so important, but it has to be decent and drinkable.
  • I used a 3 dollar bottle of Cotes du Rhone yesterday.
  • Pour in the sugar and stir.
  • Must sit for 6 hours in the fridge, minimum.
  • Serve in pretty glasses or dishes.
  • If you feel you need something else to go with it, try some kind of crunchy cookie or macaroon.

PEACHES POACHED IN RED WINE



Peaches Poached in Red Wine image

Melocotones al Vino Tinto You will find this fruit dessert all over Aragon, Spain. It is usually homemade when peaches are in season, then preserved in large jars filled with the cooking syrup. This same recipe can be used to poach pears or nectarines. Serve peaches with sauce hot or cold.

Provided by Vicki Butts (lazyme)

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 7

6 peaches (firm but ripe)
lemon juice
2 c dry red wine
1 c water
2 cinnamon sticks, broken into thirds (plus additional for garnish)
1/2 c sugar
6 lemon slices

Steps:

  • 1. Blanch peaches in medium saucepan of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Pull off peel, using small sharp knife.
  • 2. Rub peaches all over with lemon juice.
  • 3. In a large pot, bring the wine, water, cinnamon sticks, sugar, and 3 of the lemon slices to a boil, and simmer 15 minutes.
  • 4. Add peaches and simmer 20 minutes, turning them occasionally to color evenly with wine syrup. Let peaches steep in syrup several hours or overnight at room temperature.
  • 5. Remove peaches from syrup and set aside. Boil the syrup down over high heat to 1 cup. Let cool completely.
  • 6. Serve peaches whole or sliced in wedges. Spoon syrup over them and garnish each portion with a piece of cinnamon stick and half a lemon slice.

Tips:

  • Choose ripe, firm peaches: This will ensure that they hold their shape during poaching and have a good flavor.
  • Use a good quality red wine: The wine you use will impart its flavor to the peaches, so choose one that you enjoy drinking.
  • Add some spices to the poaching liquid: This will help to enhance the flavor of the peaches. Some good options include cinnamon, cloves, star anise, and ginger.
  • Poach the peaches until they are tender: This will usually take about 15-20 minutes. You can test them by inserting a toothpick into the center of a peach; if it comes out clean, the peach is done.
  • Let the peaches cool in the poaching liquid: This will help them to absorb more of the flavor.
  • Serve the peaches with a dollop of whipped cream or ice cream: This will make a delicious and elegant dessert.

Conclusion:

Peaches poached in red wine is a classic French dessert that is both elegant and delicious. It is a perfect way to enjoy fresh peaches in season. The poaching liquid infuses the peaches with a rich, flavorful sauce, and the peaches can be served with a variety of accompaniments, such as whipped cream, ice cream, or yogurt. This dessert is sure to impress your guests, and it is also a great way to use up any leftover peaches you may have.

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