Adapted by Sarah Phillips from www.Instagram.com/brat_h_ ; Food Styling and Photos by www.Instagram.com/brat_h_ © 8-31-2016 Sarah Phillips CraftyBaking.com
This recipe is great for using peaches when in season. Helena from generously shared her summer recipe with us here, to which this has been adapted from.
Try finding ones with reddish skin, since they impart beautiful pink color to the sauce; ugly and misshapen peaches are just perfect for this. These are delicious on their own, lovely over vanilla ice cream, yogurt, as an accompaniment to simple cakes.
The way I decided to serve them was with sweetened whipping cream sweetened with a teaspoon of sugar, sprinkled with pistachios, a drizzle of reduced syrup with homemade flaky biscuits or store-bought puff pastry rounds. I added my Tender and Sweet Flaky Biscuit recipe in case you want to make homemade ones! You may wish to double the poached peach recipe if you bake the full biscuit recipe. Add some plums or nectarines to the peaches before poaching, if desired!
It’s a great dessert, full of flavors and textures. Hope you give it a try!
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QUICK-BREAD RECIPE HELP
For the biscuits:
1/2 recipe Tender and Sweet Flaky Biscuits, baked and cooled; or puff pastry, store-bought store bought (cut into 6 rounds, brushed with heavy cream and sprinkled with sugar, baked according to package instructions and cooled.)
1/2 recipe whipped cream or 1 1/2 cups Mascarpone cheese, whipped with 1 teaspoon sugar
For the poached peaches:
2 1/2 cups of white wine (I used Pinot Grigio, but any semi-dry white will do)
3/4 cup sugar (or less, if peaches are very sweet)
lemon peel from 1 lemon (in strips,yellow parts only)
juice from 1/2 lemon
1/2 vanilla bean seeds, split and seeds scraped out or 1/2 teaspoon of vanilla extract
1 tarragon sprig, optional
6 medium-sized peaches, ripe but still firm, halved and pitted. (If the pits are hard to remove, cook them first and remove them once cooled)
Pistachio nuts, roughly chopped
1. In a saucepan large enough to hold the peaches, combine the white wine, sugar, lemon peel, lemon juice, vanilla bean seeds, and the tarragon sprig. Heat gently until the sugar is dissolved.
2. Add peaches to the liquid and bring to a simmer, cover and simmer for about 10-12 minutes,turning if necessary, until soft when pierced with a point of a knife.
3. Allow to cool if using that day (otherwise they can be refrigerated for a few days).
4. Once cooled, peel the skins off the peaches (and remove the pits if still in there). Discard the skins and pits.
5. Remove peach halves from the liquid and set aside.
6. Strain the remaining liquid. Boil it until the remaining liquid has reduced to a thick syrup.
7. Let cool.
1. Right before serving, cut open a biscuit. Place on a serving plate.
2. Place a dollop of whipped cream on the cut part of the bottom part of the biscuit.
3. Place a peach half. Drizzle some syrup over. Place the top half of the biscuit on top, cut side down.
4. Sprinkle with pistachio nuts.
5. Serve immediately.
Try not to store assembled recipe; it will get soggy. If you must, refrigerate for a day at most.
Store peaches in a resealable container in the refrigerator. The reduced peach syrup can be stored in an airtight container in the refrigerator also for a few days.
The biscuits last for a day, at most, stored in plastic wrap.
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