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+ servings

Riesling and Amaretto Poached Peaches

Summer peaches gently poached in white wine make for a light dessert.


  • 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.


Sodium: 31mg, Calcium: 48mg, Vitamin C: 7mg, Vitamin A: 565IU, Sugar: 27g, Fiber: 2g, Potassium: 244mg, Cholesterol: 20mg, Calories: 285kcal, Saturated Fat: 4g, Fat: 8g, Protein: 2g, Carbohydrates: 33g, Iron: 1mg
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