POACHED PEACHES IN CHAMPAGNE
Fresh peaches poached in champagne need to be tasted to be really appreciated. Cooling time not included. For Zaar World Tour Champagne is French.
Provided by Annacia
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Make a very light incision all around peach skins.
- Plunge the peaches briefly into boiling water, then into cold water, and peel.
- Place in a shallow pan and douse with champagne.
- Add the syrup and vanilla bean.
- Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil.
- If peaches are very ripe, they will be poached after 5 minutes.
- Place peaches and syrup in a cool place, but do not refrigerate.
- Drain peaches, reserving the poaching liquid.
- Wash strawberries, remove any leaves, and purée in a blender or food processor.
- Place in a bowl and stir sugar into the purée.
- Stir romance whipped cream into the strawberry purée and add lemon juice.
- Serve on round plates, or in glass dishes or small bowls.
- Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top.
- Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.
- ROMANCE WHIPPED CREAM:.
- Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.
- Yield: 1 1/4+ cups.
PEACH CHAMPAGNE
I searched high and low for the perfect punch recipe and finally decided to create my own. This sipper is a big hit at parties, especially weddings. In summer I freeze fresh peaches and fresh strawberries; if you don't have fresh fruit, store-bought frozen fruit works just as well. -Linda Hall, Evington, Virginia
Provided by Taste of Home
Time 10m
Yield 20 servings (3-3/4 quarts).
Number Of Ingredients 6
Steps:
- In a punch bowl, combine peaches, strawberries, nectar and liqueur. Stir in soda and champagne just before serving.
Nutrition Facts : Calories 135 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.
CHAMPAGNE-POACHED PEARS
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
Provided by Victoria Granof
Categories Champagne Fruit Dessert Poach Valentine's Day Quick & Easy Lemon Pear Winter Cookie Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- 1. Combine all the ingredients except the pears in a pot and bring to a simmer.
- 2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
- 3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
- 4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.
PEACHES IN CHAMPAGNE
Make and share this Peaches in Champagne recipe from Food.com.
Provided by Kim Ong
Categories Beverages
Time 10m
Yield 2 glasses
Number Of Ingredients 3
Steps:
- Cut a cross in the skin of the peach, before placing it in some hot water for a while to allow for easy peeling.
- Cut the peach in half, twist the halves in opposite directions to dislodge the pit.
- Peel and cut the peach halves into wedges.
- Place 2 to 3 wedges in a champagne glass.
- Place also 1 or 2 cherries into the glass.
- Pour in the champagne.
- Add a teaspoon of cherry liquid to color the drink pink.
- Serve immediately.
PEACHES POACHED IN WHITE WINE
Provided by Florence Fabricant
Categories easy, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut orange and lemon half into thin slices and remove the pits.
- Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
- Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
- Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
- Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 0 grams, Carbohydrate 87 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 80 grams
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