Chilled Peaches In White Wine Food

CHILLED PEACHES WITH CREME ANGLAISE

Steps:

• Cook milk and sugar in medium saucepan over medium heat, stirring, until sugar dissolves, 2 to 3 minutes.
• Whisk eggs to combine in mixing bowl.
• Pour 1 cup hot milk-sugar mixture over eggs, stirring.
• Return to saucepan and stir over low heat until custard thickens, 4 to 5 minutes.
• Stir in almond extract.
• Remove from stove, strain into bowl, cover with plastic wrap so wrap touches surface of custard and refrigerate 1 hour.
• Cut shallow"X" in bottom of each peach and carefully immerse in large pot of boiling water.
• After 15 seconds, remove 1 and try to pull peel back.
• If it comes away easily, remove peaches and rinse under cold water before peeling.
• Cut peaches in half, remove pits and place cherry in center of each half.
• Dip each peach into chilled custard and chill 30 minutes.
• Place 2 peach halves on each of 4 dessert plates, pour remaining custard around peaches and top with whipped cream.

CHILLED PEACHES IN WHITE WINE

Steps:

• Slice the peaches thinly. Combine the peaches and sugar, and toss gently to mix.
• Add the wine, and toss gently again.
• Taste, and adjust sugar as needed. Cover, and refrigerate for several hours - or up to a few days, if you want.
• Serve the peaches cold, in a glass or shallow bowl, with a small ladleful of their liquid. Eat the peaches with a fork and then drink the liquid left in the glass.

CHILLED WHITE PEACHES POACHED IN ROSE SYRUP

Steps:

• Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medum saucepan over high heat. Carefully add peaches and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife 20-25 minutes.
• Use a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.,.
• Meanwhile, return poaching liquid to a simmer and cook until reduced by about three-quarters, about 20 minutes. Pour though a sieve, and discard zest and leaves (You should have about 1 cup syrup). Let cool for 10 minutes.
• Refrigerate singel layer of peaches and the syrup in separate airtight containers until colde, at least 30 minutes, or overnight, To serve, place a each on a serving late, and spoon about 3 Tbs. syrup around each peach, Garnish with lemon verbena if desired,.

CHILLED WHITE PEACHES POACHED IN ROSE SYRUP

Steps:

• Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medium saucepan over high heat. Carefully add peaches, and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife, 20 to 25 minutes.
• Using a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.
• Meanwhile, return poaching liquid to a simmer, and cook until reduced by about three-quarters, about 20 minutes. Pour through a sieve, and discard zest and leaves. (You should have about 1 cup syrup.) Let cool for 10 minutes.
• Refrigerate single layers of peaches and the syrup in separate airtight containers until cold, at least 30 minutes (or overnight). To serve, place a peach on a serving plate and spoon about 3 tablespoons syrup around each peach. Garnish with lemon verbena if desired.

SWEETENED GRILLED PEACHES AND PEARS IN WHITE WINE

Steps:

• Cut the peaches and pears in thick slices, don't peel, just nice thick slices. You will be grilling these so you don't want them too thin.
• Mix the wine, mint, allspice and brown sugar in a pie pan or small bowl and add the peaches and pears and let marinade 1-2 hours.
• Mix the mascarpone, honey and orange juice and chill in a small bowl.
• Toast the pistachios. I rough chop and then lightly toast in a dry saute pan for 2-3 minutes just to lightly toast and intensify the flavors. Remove and let cool.
• Grill on medium heat on a grill pan or they can be done on a outdoor grill as well. Grill until until nice grill marks on each side but not overdone.
• Just serve the fresh grilled fruit with a dollop of the mascarpone cheese topping and toasted pistachios.

WHITE WINE PEACHES

Steps:

• Place peaches in a large bowl.
• In a smaller bowl whisk together the wine and sugar until the sugar is totally dissolved.
• Pour dressing over peaches and chill for at least 1 hour, up to 12 hours before serving.
• Gently toss and serve.