Tipsy Peaches and Cream

What could be better than creating a dessert and dessert wine from a single recipe? Making it with Southern peaches!

4 large ripe freestone peaches
1½ cups sugar
2 cups water
¼ vanilla bean, split and seeds scraped out
3 cups white wine (Sauvignon Blanc recommended)
½ lemon
Sweetened whipped cream

Equipment: Natural Gas stovetop

Serves 4

Place enough water in a saucepan to cover the peaches and bring to a boil. Add the peaches and cook for about 5 minutes or until the peels will slip off. Place the peaches immediately in an ice bath to stop the cooking. Drain, peel the peaches, and refrigerate.

In another saucepan combine the sugar, 2 cups water, and vanilla pod and seeds. Heat over medium heat until the sugar has dissolved. Cut the peaches in half, remove the pits, and add the peaches to the sugar syrup. Cook gently until the peaches are just tender, about 10 minutes. Remove from the heat.

Slice the half lemon into very thin slices and place in a large glass jar. Add the peach halves.

Strain the poaching syrup–use a cheesecloth if necessary to remove the vanilla seeds–and boil until it is reduced by half. Cool and pour over the peaches. Add the wine, cover the jar, and refrigerate for at least 24 hours–longer is better.

To serve, place two peach halves in a dessert dish and top with a generous amount of whipped cream. Pour the wine into dessert wine glasses.