Thursday, September 16, 2010

Ginger-Wine Poached Peaches

As summer fades to fall and we watch the gigantic crates of peaches change to crates of apples, I can't help but want to hang on to the fresh tastes of summer just a little bit longer. While I might not be ready for apple pie (yet), I can't deny that the peaches aren't as perfect as they are at the height of summer. These late season peaches are great for cooking with. I tried poaching because it brings out their natural sweetness and highlights the great peach flavor. The ginger adds a fantastic spice that is balanced by the acid and oil in the lemon peel. This is a simple and fantastic dessert that it also very light, so it is a great way to end a big meal. It is also very adaptable. The poaching liquid can be anything you like: cider, juice, any type of wine, etc. Also, you can throw in whatever you like. Here I did lemon peel and ginger, but you could try lots of things that you have on hand to perfume the sauce. I hope you enjoy! Also, a very special thank you to Providence's most fabulous dentist and hair super model Christine, who treated me to a simply delicious meal at Toro in Boston for my birthday. I loved every bite and every minute of quality time with the good doctor.
Ginger-Wine Poached Peaches
Ingredients:
2 peaches
1/2 cup white wine (I used Sauvignon Blanc because I had it on hand)
2 Tablespoons sugar
hunk of ginger
lemon peel
vanilla ice cream
1. Slice the peaches in half and remove the pit.
2. Take your hunk of ginger, peel it, and slice it into chunks.
3. Add the wine, sugar, ginger pieces, and the peel of abut 1/2 a lemon (you can use a regular vegetable peeler to get big strips or you can use a fancy zester if you are like me a you are a kitchen hoarder and you have a drawer filled with a hundred million kitchen gadgets).
4. Bring the wine to a low, rolling boil over medium heat. Turn it to low and add the peach halved, face down. You want to liquid to come up about 1/3 way up the peaches, so add more wine if you need to.
5. Allow them to cook in the poaching liquid for 10-12 minutes until they are tender. I inserted a knife in one to make sure it was tender throughout.
6. Remove the peaches and turn the heat up for a few minuets to allow the liquid to reduce to a nice, syrupy sauce.
7. When the peaches are cool enough to handle, the skin should slide right off.
8. Serve the peach halves with a scoop of ice cream and drizzle over with the sauce.
Depending on how much you like your guests, you can serve one half or two per person. I think you can guess how many halves I would want to eat. Three!

3 comments:

  1. happy birthday to my favorite chef!!

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  2. Thanks! You always were my favorite sister.

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  3. Ah missed you so on your bday! Hope you both had a fab time. :) xoxo

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