Fresh Figs And Peaches In Wine Food

WINE-POACHED FIGS

Steps:

• Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.

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.

POACHED FIGS IN SPICED RED WINE WITH VANILLA GELATO

Steps:

• In a saucepan combine the wine, sugar, cinnamon and cloves. Bring the liquid to a boil over moderately high heat, stirring, and simmer the mixture for 5 minutes. Add the figs and simmer just until figs are heated through. Let cool to warm. Arrange scoops of gelato in two stemmed glasses and top with the figs and some of the poaching liquid. Garnish with mint if desired.

PEARS AND FIGS POACHED IN RED WINE

Steps:

• Combine wine, water, sugar, cinnamon, peppercorns, honey, and vanilla bean in a large saucepan. Squeeze in lemon juice, using a strainer to catch seeds, and toss in one of the halves. Bring to a boil, lower heat, and simmer for 10 minutes.
• Meanwhile, peel pears carefully, leaving stems intact. Place in hot poaching liquid and cover with a lid slightly smaller than the pot to keep pears submerged.
• Turn heat down to a bare simmer and poach pears for 20 to 30 minutes, or until tender (if the pears are not ripe, it could take up to an hour). Turn pears halfway through cooking time. Let cool slightly, then transfer pears to a bowl. Simmer poaching liquid until reduced by half
• Cut figs in half and add to liquid cut side down. Keep heat at a simmer, and cook for 2 to 3 minutes. (If using dried figs, poach until tender, 15 to 20 minutes.)
• Carefully transfer figs cut side down to the bowl with the pears, and pour poaching liquid over all. Let cool and chill at least 4 hours, or overnight.
• With a slotted spoon, remove fruit from liquid and place 1 pear and 2 fig halves on each plate. Reduce poaching liquid over medium heat until thick enough to coat a spoon. Serve hot or cold with the fruit. Accompany with a few cookies, whipped cream, or a sweet dessert cheese.

PEACHES IN RED WINE

Steps:

• Peel the peaches--to do it easily, boil them for about 10 seconds, then peel off the skin.
• Slice them.
• Put the peeled, sliced peaches in a bowl, add about half a bottle of red wine to cover.
• The type of wine isn't so important, but it has to be decent and drinkable.
• I used a 3 dollar bottle of Cotes du Rhone yesterday.
• Pour in the sugar and stir.
• Must sit for 6 hours in the fridge, minimum.
• Serve in pretty glasses or dishes.
• If you feel you need something else to go with it, try some kind of crunchy cookie or macaroon.

FIGS POACHED IN WHITE WINE AND FRESH THYME

Steps:

• In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved.
• Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
• Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.
• Remove figs with a slotted spoon and place in a ceramic bowl.
• Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.
• Serve figs with some of the poaching liquid in individual bowls.

FRESH FIGS AND PEACHES IN WINE

Steps:

• Evenly distribute the figs and peaches among 4 dessert bowls or large stemmed glasses (large ballon wine glasses are nice).
• Sprinkle each portion of fruit with 1/2 teaspoon sugar.
• Splash each with about 1/2 cup of the wine and serve immediately.