This recipe came about as Barossa Valley based Gomersal Wines kindly gifted me some of their products. They sent some Rosé, and since we often make poached pears in Moscato, I wondered if I could use this idea to poach another fruit in Rosé in the same manner.
I can say with certainty that peaches (white or yellow) work very well poached in Rosé, and it is my new favourite Summer dessert.
You may be wondering why I am posting a distinctly Summer-y dessert during Winter, but I first made it during Summer with lovely in season white peaches. It was delicious, however there was no opportunity to take any photos.
Gomersal kindly sent me another bottle so I could make it again, and I have been eagerly awaiting the out of season peaches from the USA so I could cook it again.
Now finally the recipe is ready, and despite it being woefully out of season for those of us now in the depths of Winter I still wanted to share it.
If peaches aren’t in season where you are, instead of doing what I did and buying out of season peaches for $20/kg (!!!), you can use pears (ones that are just ripe, overripe pears won’t be too easy to peel!) instead and it will still be an equally delicious dessert. So really, this recipe will adapt to all times of year!
Maybe I should have called the recipe Rosé Poached *Insert Your Seasonal Fruit Here*?!
Either way, it’s definitely a recipe worth giving a go. It’s certainly easy enough to make when you don’t have a lot of time, and since the peaches will last in the syrup for a few days you could definitely make this in advance.
This recipe works best with slip stone peaches that are just ripe. Peaches that are beyond just ripe probably won’t peel or poach very neatly, and I can say from experience that cling peaches are quite difficult to eat even after poaching - unless you enjoy wrestling with a slippery peach in syrup trying to prize the flesh away from the stone!
Also, you will probably have some syrup left over after the peaches are finished. I would suggest if you want to save it, it would make a lovely addition to a Summer cocktail or drink.
And while you can use vanilla bean paste if you don’t have any vanilla pods, if you do use a vanilla pod don’t throw it away after the peaches are done. Rinse it off and dry it, then add it to a jar of either pure vodka or rum to make your own vanilla extract. Each time you have used a vanilla pod add it to the jar, and in a few months you’ll have your own homemade vanilla extract!
Rosé Poached Peaches
Ingredients:
750ml bottle Rosé
4-6* peaches (yellow or white), just ripe or slightly under ripe slip stone if possible
165g caster sugar
1 vanilla pod
1 tsp vanilla extract
Ice cream to serve
Method:
In a large saucepan, add the Rosé, sugar and vanilla extract. Slice the vanilla pod down the middle and scrape the seeds from each side and add to the pot, along with the vanilla pod pieces.
Place over medium heat. Allow to come to a gentle boil.
Whilst the Rosé mixture is heating, carefully peel the peaches. Once the Rosé mixture has heated up and the sugar has dissolved, gently add in the peaches (a slotted spoon is good for this).
If the peaches aren’t covered enough by the Rosé syrup, add in a little water - they don’t need to be completely submerged but you will want to move them around as they are poaching so they cook evenly.
Lower the heat to low/medium so the Rosé syrup is simmering and leave the peaches to poach for about 20-30 minutes (the timing will depend on how ripe your peaches are and their size). Place a scrunched up piece of baking paper over the top of the peaches so ensure they don’t discolour during cooking.
The peaches will be ready once a knife can gently pierce through the flesh and the flesh is soft but not mushy.
Serve immediately with some of the Rosé syrup and ice cream.
Will keep for a few days in the fridge.
* quantity of peaches will depend on how many people you wish to serve, and how many you can fit in your saucepan.
Thank you to Gomersal Wines for gifting me some of their wines so I could make this recipe.
