Poached Peaches

1. 1

   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.

2. 2

   When the water comes to a boil, scald the peaches for 30 seconds.

3. 3

   Using a mesh sieve or slotted spoon, transfer the fruit immediately to the ice-water bath to stop the cooking.

4. 4

   Using a paring knife, peel the peaches (the skins should now slip off easily) and put the peels in a saucepan.

5. 5

   Slice the peaches into eighths and place in a heatproof bowl.

6. 6

   Add the sugar, wine, vanilla, and nutmeg to the saucepan and set over high heat.

7. 7

   Bring the mixture to a boil and continue cooking for 5 minutes longer.

8. 8

   Pour the boiling mixture over the peaches and set the fruit aside to cool and macerate in the spiced wine.

9. 9

   Serve with the panna cotta.

No additional tips available.