Poached Peaches 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.

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.

SPICED POACHED PEACHES

Steps:

• Score a cross shape in the bottom of each peach. Put the peaches into a large pot of boiling water, for 30 seconds, then transfer the peaches to a large bowl filled with cold water to refresh. Set aside for another 40 to 45 seconds, then drain the peaches, and peel using a sharp knife.
• Put the measured cold water, cinnamon, whole star anise, ginger slices, and sugar into a large saucepan, stir well, and bring to a boil. Reduce the heat, and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
• Add the peaches to the syrup mixture, and cover them with a disk of greaseproof or parchment paper measuring the same diameter as the pan. Cover the pan with a lid, reduce the heat to a simmer, and simmer for 15 to 20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife.) Remove the peaches, and set aside on a warm plate. Continue to boil the syrup until its volume has reduced to about 1 cup. Set aside to cool.
• Brush the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yogurt until well combined, adding more syrup as necessary, to taste.
• To serve, cut each of the spiced poached peaches in half and place 2 of the peach halves onto each of the serving plates. Spoon a portion of the star anise yogurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the toasted almonds.

POACHED PEACHES

Steps:

• In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove saucepan from heat, and let peaches cool in the poaching liquid. Using a slotted spoon, remove peaches from poaching liquid, peel, discarding skins. Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; refrigerate until chilled.

PEACHES POACHED IN WHITE WINE

Steps:

• Cut orange and lemon half into thin slices and remove the pits.
• Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
• Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
• Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
• Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.

POACHED PEACHES WITH RASPBERRY SAUCE

Steps:

• To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches).
• Drop peaches in liquid and poach for 10 minutes.
• Remove the peaches, cover with cold water and slip off the skins.
• Cut each peach in half and remove the stone.
• Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).
• For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
• In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.).
• Stir the remaining berries into the puree.
• Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.

LEMON VERBENA PANNA COTTA WITH POACHED PEACHES

Steps:

• Combine the cream, sugar, crème fraîche, and salt in a saucepan and bring to a boil over medium heat. Remove from the heat and add the lemon verbena, lightly crushing the leaves before adding them to the pot. Allow the mixture to steep for about 1 hour. Keep tasting as it steeps until it has the flavor you want.
• Meanwhile, pour the milk into a bowl. Add the gelatin and whisk until it dissolves. Add the egg and beat well.
• Once the cream mixture has steeped, rewarm it over low heat until it reaches a low simmer, then pour over the milk-gelatin mixture and whisk until completely combined. Let the mixture sit for 5 minutes, then pour through a fine-mesh sieve into a heatproof container with a pouring spout.
• Lightly grease 10 ramekins, plastic cups, or coffee cups and line them up on a baking sheet. Divide the mixture among the ramekins and put in the fridge. Chill until set, about 4 hours. Serve with Poached Peaches.
• Set a large pot of water on the stove to boil and prepare an ice-water bath in a bowl large enough to hold the peaches. When the water comes to a boil, scald the peaches for 30 seconds. Using a mesh sieve or slotted spoon, transfer the fruit immediately to the ice-water bath to stop the cooking. Using a paring knife, peel the peaches (the skins should now slip off easily) and put the peels in a saucepan. Slice the peaches into eighths and place in a heatproof bowl.
• Add the sugar, wine, vanilla, and nutmeg to the saucepan and set over high heat. Bring the mixture to a boil and continue cooking for 5 minutes longer. Pour the boiling mixture over the peaches and set the fruit aside to cool and macerate in the spiced wine. Serve with the panna cotta.

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.

POACHED PEACHES FOR PEACH FIZZ COOLER

Steps:

• In a medium saucepan, combine 1 cup sugar and 2 cups water. Bring to a simmer, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove from heat, and let stand until room temperature. Carefully remove skins from peaches, and discard. Transfer to a bowl, and refrigerate in poaching liquid until chilled.

POACHED PEACHES, SUMMER BERRIES AND RASPBERRY SAUCE

Steps:

• Plunge the peaches into boiling water; remove them and slip off their skins. Place the fruit in a saucepan large enough to hold them in one layer. Cover the peches with the lemon juice, white wine, sugar and cardamon, and add enough water to cover if necessary. Poach for 10 minutes, turning frequently. Drain, reserving the cooking liquid. Boil the liquid to one-half cup.
• Cook the raspberries in the peach cooking liquid for five minutes. Puree them in a food processor and strain through a sieve.
• Place a pool of raspberry sauce on each of four plates. Put the peach in the middle and arrange the raspberries, blueberries and blackberries. Garnish with a sprig of mint.

BRANDIED POACHED PEACHES

Steps:

• Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
• Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
• Peel peaches and serve whole with syrup.

CARAMEL POACHED PEACHES WITH BLUEBERRIES

Steps:

• Heat an empty, heavy-based saucepan until you can feel a strong heat rising. Sprinkle in the sugar. It should start to caramelise. Swirl the pan as the sugar dissolves and turns dark golden, but do not stir.
• When most of the sugar has caramelised, carefully pour in 500ml/18fl oz just-boiled water, and stir with a long handled spoon. It will spit, so take care. The sugar will become firm, but keep heating and stirring and it will dissolve again. Add the lemon zest and vanilla. Simmer for 5 mins.
• Score the peaches in half and twist to separate. Remove the stones. Slip the peaches into the syrup in a single layer.
• Return the liquor to a gentle simmer and turn down the heat until it barely simmers. Cook for 3-5 mins until the flesh feels tender when pierced. Remove the pan from the heat, mix in the lemon juice and allow to cool. Mix in the blueberries and serve at room temperature or chilled.