Peaches Poached In White Wine

1. 1

   Cut orange and lemon half into thin slices and remove the pits.

2. 2

   Place the peaches in a single layer in a casserole.

3. 3

   Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices.

4. 4

   The liquid should barely cover the fruit.

5. 5

   Cut a round of wax paper the same size as the casserole and make a small hole in the middle.

6. 6

   Bring the fruit to a boil, then skim any foam that rises to the surface.

7. 7

   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.

8. 8

   Turn off the heat and let the peaches cool in the syrup.

9. 9

   Remove the peaches from the syrup with a slotted spoon.

10. 10

    Slip off their skins.

11. 11

    Place the peaches in a glass bowl and top with the orange and lemon slices.

12. 12

    Strain the syrup over the top.

13. 13

    Cover and refrigerate for at least six hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.