It’s summer, and I prefer delicious desserts that don’t cause me to spend the day in the kitchen. That said, poached fruit compotes are always welcome at the end of a summer meal. And cooks and guests alike often prefer a light dessert in these hot months.
This recipe was created when my first crop of Babcock peaches turned out to be larger than I ever imagined. The Babcock peach is different from the others because of its creamy white fruit. You can also use yellow peaches, but note that Babcock peaches cook faster than other peach varieties. I’ve given you the blanch method to remove the peach skin, but if you have serrated peeler, you can skip that step and peel them easily. The serrated peeler blade makes it Seriously Simple.
Wine Poached Peaches
Serves 6- 6 medium Babcock or other variety of peaches, slightly firm
- 3 cups white zinfandel
- 1 cup sugar
- 2 cinnamon sticks
- 10 fresh mint leaves, plus more for garnish
- Whipped cream, vanilla ice cream or raspberry sauce, optional topping
2. Peel peaches and then cut peaches in half. Remove pit in center of each peach.
3. In a large non‑aluminum Dutch oven or heat-proof casserole combine wine, sugar, cinnamon sticks and mint. Over medium heat bring syrup to a simmer, making sure that sugar is dissolved.
4. Add peach halves carefully. Cover and poach about 10 minutes or until peaches are cooked but still have slight resistance. (Timing will depend on the ripeness and size of the peaches). Turn peaches at least once to obtain even color.
5. Remove peaches from syrup, place in a glass bowl and cool. Cool syrup, remove mint leaves and then drizzle about 2 cups syrup over peaches.
6. To serve, arrange two peach halves in individual glass bowls. Pour over a tablespoon or so of syrup and then spoon on some whipped cream, vanilla ice cream or raspberry sauce. Garnish with fresh mint leaves.
Make ahead: This may be prepared 8 hours in advance through Step 6 and kept in the refrigerator.
