Champagne Poached Peaches recipe

Ingredients:

4 peaches.

POACHING LIQUID:
2 cups of champagne.
1 cup of water.
1 cup of superfine sugar.
1 clove.

STRAWBERRY CREAM:
1 punnet of strawberries.
1 ½ cups of cream.
1 teaspoon of superfine sugar.
½ teaspoon of vanilla essence.

Mint sprigs, to garnish.

Preparation Instructions:

Bring a pot of water to the boil, deep enough to submerge all the peaches.

Using a sharp knife, make cuts on the top of each peach in the shape of a cross. Place into the boiling water just long enough to loosen skin; then gently lift from the pot using a slotted spoon and immediately place into cold water to cool. Peel off the skins.

Place all the poaching liquid ingredients in a pot and bring to the boil. Reduce heat until the water is just off boiling point. Add the peaches so they are submerged; then cook very gently for about 8 minutes.

Using a slotted spoon, lift the peaches from pot and allow to cool to room temperature; then refrigerate with 4 cups of poaching liquid until cold.

For the strawberry cream, begin by whipping the cream until it just holds some shape and is still pourable.

Purée half of the strawberries, vanilla essence and the superfine sugar in a blender until smooth, then stir into the whipped cream.

Cut the remaining strawberries into quarter-inch dice and stir into the cream.

Place two spoonfuls of the strawberry cream on a serving plate, and smooth out to a circle. Top with a poached pear and decorate with some extra strawberries and sprigs of mint.
Serve chilled poaching liquid separately to pour over.

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