A gorgeous oven-free, gluten-free, no-bake dessert perfect for those hot summer nights! This dessert has become a classic in our kitchen and cooking classes throughout stone fruit season. It's light & fresh, and even after a long Italian meal, everyone has room for a little peaches & cream!
It's not only easy to make, but the ingredients are flexible; use white, rosè or red wine (finish off that bottle of white that's been sitting in the fridge for the last 2 nights...) The same with aromatics - rosemary, thyme, lemon, lavender...whatever you've got on hand. (This is why its so important to have an herb garden!)
Poached Peaches in White WineServes 4
4 firm peaches or nectarines (mature fruit will fall apart)
2-3 spoons of sugar
white or rosè wine
1 sprig of thyme
1 sprig of rosemary
zest of ½ lemon (use ANY aromatics you like)
homemade whipped cream or mascarpone cream if you like
With a paring knife cut the fruit in half and remove the stone. If the stone will not come away easily, make a shallow incision around the stone and it will fall away once cooked.
Place the fruit cut side down in a pan or pot that fits the fruit snugly. Add in the aromatics with the sugar and top with wine until halfway up the fruit. Cover with baking paper (parchment) and bring the pan up to a medium simmer for 8-12 minutes total depending on the size of the fruit. Give the peaches a turn on their backs after about 5 minutes and they are done when a knife slips easily into the thickest part of the fruit.
Once the peaches are cooked, remove from the pan and place on a plate to cool. Return the pan to a low flame and reduce the wine until it becomes a syrup. Give it a taste - if its a little tart, add a spoonful of sugar. Be careful not to let this burn. Strain the syrup into a bowl and allow to cool.
To serve: Quarter the peaches and carefully remove the skins. Arrange on the plate and drizzle atop the white wine syrup and a dollop of cream.