Summer peaches gently poached in white wine make for a light dessert.
I love summer vacations. Some of my greatest memories are from trips taken during the summer. Road trips to visit national parks when I was a kid, lazy days spent at my family’s cabin, and more recent trips of cruises in the Mediterranean and fancy beach houses on the East Coast. For our big getaway this year we road tripped to Southern California with Steve’s family. We took in some sights, played at the beach, and fought the crowds at Disneyland. It was a blast.
While everyone else headed home, Steve and I drove up the coast to a resort near San Luis Obisbo to relax for a few extra days. And relax, we did. Some highlights include walking around cute coastal towns and touring a very small local winery. I don’t know much about wine and so I really liked the personal time we got to spend with the winemaker at Autry Cellars.
When our vacation came to a close I had wine on the brain (and thankfully a few bottles in the trunk). I also left with a bag of beautiful white peaches from a local farm. I had a long 12 hour drive home to dream up how to combine the two.
I love everything about this recipe. It’s simple, with just a few ingredients, including my favorite sweet wine, Riesling. And in my opinion peaches are the star of late summer fruits and I love how they shine here. I’ve topped the peaches with creme fraiche but there are so many other great ways to use them. Put them on top of ice cream or a pound cake. Serve them with sweetened whipped cream, mascarpone, or ricotta cheese. You can’t go wrong.
When I was a kid my Mom would can fresh peaches in a syrup made from their own juice. This dish is reminiscent of that, but for grownups. A bowl of these poached peaches and wine is the perfectly light and fresh finish for a summer’s day.
Riesling and Amaretto Poached Peaches
- 750 ml bottle dry Riesling
- ½ cup + 2 tablespoons granulated sugar (200 grams)
- 1 tablespoon amaretto liqueur
- 4 white peaches
- 1 cup creme fraiche (226 grams)
- Bring a large pot of water to a boil. Meanwhile, use a paring knife to score a small “x” into the bottom of each peach. Place the peaches in the boiling water for 20 seconds, then remove. Starting at the “x” use your fingers to remove the skin of the peach. Cut the peaches in half and remove pit.
- In a medium saucepan, combine the Riesling, amaretto, and ½ cup of sugar. Bring to a boil, stirring to dissolve the sugar. Add the peaches and return to a boil. Remove from heat, cover tightly, and let cool to room temperature.
- Remove the peaches and return the liquid to medium high heat. Simmer until reduced by half. Place peaches in the liquid and cool completely in the fridge.
- Combine the creme fraiche and remaining 2 tablespoons of sugar. To serve, spoon a peach or two in a bowl along with some liquid. Top with the sweetened creme fraiche.