Riesling-Poached Peaches with Tarragon and Salted Sour Cream

1. 1

   In a medium saucepan, combine the wine, sugar, vanilla bean with seeds and 1 tarragon sprig and bring just to a boil.

2. 2

   Add the peach halves and simmer over moderate heat, turning occasionally, until tender, about 10 minutes.

3. 3

   Let cool completely, then refrigerate until chilled, at least 1 hour.

4. 4

   In a medium bowl, whisk the sour cream with a big pinch of salt.

5. 5

   Dollop the cream in bowls and top with the peach halves and some of their poaching liquid.

6. 6

   Garnish each plate with a tarragon sprig and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.