Peaches In Champagne Food

POACHED PEACHES IN CHAMPAGNE

Steps:

• Make a very light incision all around peach skins.
• Plunge the peaches briefly into boiling water, then into cold water, and peel.
• Place in a shallow pan and douse with champagne.
• Add the syrup and vanilla bean.
• Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil.
• If peaches are very ripe, they will be poached after 5 minutes.
• Place peaches and syrup in a cool place, but do not refrigerate.
• Drain peaches, reserving the poaching liquid.
• Wash strawberries, remove any leaves, and purée in a blender or food processor.
• Place in a bowl and stir sugar into the purée.
• Stir romance whipped cream into the strawberry purée and add lemon juice.
• Serve on round plates, or in glass dishes or small bowls.
• Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top.
• Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.
• ROMANCE WHIPPED CREAM:.
• Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.
• Yield: 1 1/4+ cups.

PEACHES IN CHAMPAGNE

Steps:

• Cut a cross in the skin of the peach, before placing it in some hot water for a while to allow for easy peeling.
• Cut the peach in half, twist the halves in opposite directions to dislodge the pit.
• Peel and cut the peach halves into wedges.
• Place 2 to 3 wedges in a champagne glass.
• Place also 1 or 2 cherries into the glass.
• Pour in the champagne.
• Add a teaspoon of cherry liquid to color the drink pink.
• Serve immediately.

PEACH CHAMPAGNE

Steps:

• In a champagne glass pour chilled champagne. Carefully pour peach nectar down the inside of glass. Garnish with peach slice.

CHAMPAGNE PEACH AND MINT SOUP

Steps:

• Combine Champagne, peaches, salt, large sprigs of mint, and white pepper in a large saucepan or deep pot. Cook for 20 minutes over medium heat to infuse flavors. Remove from heat and remove large mint sprigs. Adjust salt and white pepper, if needed. Blend with an immersion blender and chill. Serve in demitasse cups garnished with 1/2 teaspoon creme fraiche and small mint sprigs.

FROZEN PEACH CHAMPAGNE COCKTAILS

Steps:

• Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
• Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.

PEACH MIMOSA CUPCAKES WITH CHAMPAGNE MERINGUE

Steps:

• For the peach mimosa cupcakes: Preheat the oven to 275 degrees F on the convection setting. Line a cupcake pan with 24 cupcake liners.
• In a mixer with a paddle attachment, cream the butter on medium for 3 minutes. Gradually add in the sugar and mix for 2 minutes. Scrape the bowl and add all of the egg whites and mix for 2 minutes. Combine the cake flour and baking powder in a medium bowl and whisk. In another bowl, add the peach syrup to the buttermilk. Add in one-third of the dry mixture, and then add one-third of the buttermilk mixture. Continue this process until all ingredients are incorporated. Fold in the peaches. Fill the prepared cupcake pan three-quarters full with the cupcake batter. Then bake until the top springs back to the touch, about 20 minutes. Let the cupcakes cool completely.
• For the meringue: Bring a small amount of water in a medium double boiler pot to a simmer. In a medium bowl, mix the sugar and egg whites with a whisk until combined. Place the bowl on top of the double boiler and whisk constantly until the temperature reads 140 degrees F on a candy thermometer. Remove from the heat and transfer to a mixer. Mix on high speed with a whisk attachment for 5 minutes. Add the cream of tartar. Mix for 2 more minutes and slowly add in the Champagne until completely combined. Mix the meringue until it is shiny and stiff peaks form.
• To assemble: Top the cooled cupcakes with the meringue and torch until slightly browned.

PEACH CHAMPAGNE

Steps:

• In a punch bowl, combine peaches, strawberries, nectar and liqueur. Stir in soda and champagne just before serving.

CHILLED FRUIT AND CHAMPAGNE SOUP

Steps:

• You need some plain, flat white soup or pasta bowls for this to work well.
• Place a 440g can of red fruit (cherries, berries, plums) and a 440g can of orange fruit (peaches, apricots) in the fridge overnight. Process each can separately. Puree the fruit and the juice or syrup in a blender, use enough of the syrup or juice to puree the fruit easily, this will be between about half to all of it. Then pass through a sieve to a 1litre jug. Rinse the blender and sieve before doing the second can of fruit and putting it in a different jug.
• Cover each jug with plastic wrap and put in the fridge until just before serving.
• Add the champagne to each jug so they are have increased by half again once you have stirred the fruit and champagne together and the foam has been mixed inches This will only use about half of the bottle.
• Hold a jug in each hand and pour both fruit mixes into a chilled bowl at the same time from opposite sides of the bowl. They should meet in the middle. Use a toothpick to make a small swirling pattern where the two colours meet.
• If you have a helper in the kitchen to pour a third jug, you could add a third can of white fruit (apples or pears).
• This is a very simple dish and once you have made it a couple of times you will feel able to experiment quite happily but remember to use cans of fruit rather than fresh as it saves a lot of hassle cooking the fruit and there is consistency in the amount of fruit in each can.
• Beware that the combination of fruit and alcohol can affect people more noticeably that they would expect.

VANILLA POACHED PEACHES

Steps:

• Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
• Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
• Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.