Best 6 Poached Peaches In White Wine Gelatin Recipes

WINE POACHED PEACHES WITH ICE CREAM

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 WHITE WINE

Steps:

• Cut orange and lemon half into thin slices and remove the pits.
• Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
• Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
• Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
• Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.

POACHED PEACHES IN WHITE WINE

Steps:

• Bring wine to a boil over medium heat in a pot just large enough for peaches.
• Wash peaches and remove stems. Reduce to low, add peaches, cover and simmer for 15 minutes, rotating them to ensure they completely soak.
• Remove from heat and allow to rest 30 minutes.
• Lightly pinch or squeeze peaches to pull skin, it should remove easily in 1-2 pieces.
• Drizzle a little sauce on top to plate and serve.

POACHED PEACHES IN WHITE WINE GELATIN

Steps:

• In a saucepan combine the wine, 3/4 of the lemon zest, and the seeds of the vanilla bean and bring to a slow simmer. Add the peach halves and return to a simmer, covered for 3-5 minutes, depending on the firmness of the peaches. When done, the peaches should easily be pierced with a sharp knife. Allow the peaches to cool slightly in the wine mixture until cool enough to handle, but still warm. Remove the peach skins and discard. Cut the peach halves as you desire, into quarters, slices, or chunks and divide among six small glass bowls or custard cups. Strain the wine mixture (use a coffee filter if you want a really clear gelatin) and then whisk in the gelatin crystals until completely dissolved. Pour the gelatin mixture over the fruit and place the dishes in the refrigerator for up to two hours or until the gelatin has set. To serve, mix the reserved lemon zest with the berries and divide the berry mixture among the six desserts. If desired, garnish with a spoonful of whipped cream and a sprig of mint.

VANILLA POACHED PEACHES

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.

POACHED PEACHES

Steps:

• In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove saucepan from heat, and let peaches cool in the poaching liquid. Using a slotted spoon, remove peaches from poaching liquid, peel, discarding skins. Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; refrigerate until chilled.