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Peached poached in rose wine

Peaches Poached in Rose Wine

Shilpi & Etienne | between2kitchens
Semi-ripe peaches poached in rose wine with rosemary, vanilla and cardamom is a refreshing treat for the warm summer months
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Condiment
Cuisine Australian
Servings 8 halves
Calories 143 kcal

Equipment

  • wide pot or pan
  • parchment paper

Ingredients
  

  • 4 semi-ripe peaches
  • 400 millilitre rose wine
  • 100 millilitre water
  • 3 sprigs rosemary
  • 3 lemon peel
  • ½ teaspoon vanilla essence
  • 3 cardamom
  • 3 star anis
  • 150 gram caster sugar

Instructions
 

  • Cut the peaches in half and remove the pit with a small knife.
  • In a wide pan or pot combine the rose wine with water, sugar, rosemary, the spices and lemon peel. Bring to a simmer and add the peaches with the cut side facing up.
  • Cover with parchment paper and slowly poach at simmer. After 5 minutes turn the peaches around and cook them for a further 5 minutes.
  • Check the doneness with a skewer and leave the peaches to cool at room temperature in the cooking liquid.
  • Remove the peaches from the pan and reduce the cooking liquid to ⅔. Strain the cooking liquid through a fine sieve and place the peaches back inside.
  • Serve warm or cold with vanilla ice cream, yoghurt, whipped cream or straight up in a bowl with the beautiful poaching liquid syrup

Nutrition

Nutrition Facts
Peaches Poached in Rose Wine
Amount Per Serving (80 g)
Calories 143 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 4mg0%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 25g28%
Protein 1g2%
Vitamin A 207IU4%
Vitamin C 7mg8%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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