Friday, June 26, 2009

Zinful Poached Peaches with Whipped Cream

Yes, we're still following Michael Chiarello's meal and this is how he ended it! We didn't have this with the other dishes but it would go equally well with it. This really was pretty easy to pull off but I did make some adjustments from Michael's recipe.

First, next time I'll cut the peaches in half and pit them. It was difficult to eat with the pit still in there. I did ditched the yogurt because I just wasn't feeling it. Instead we use homemade whipped cream and it was delightful! Crème anglaise, melted or frozen ice cream would also be really great on this.

I can't even begin to describe the sauce. It was so sweet and grapey! It was truly sinful tasting and went beautifully with the peaches. It would also be very nice over waffles in the morning! Be careful when your making the sauce, it will make a mess if you don't watch it!

We used some small dessert bowls The Other Williams' mother gave us. I think it was a wedding gift to her parents because the initial is engraved on them. Anyway they are tiny and help with keeping our portions in check and I love them. They were the perfect size for this dish! All in all we thoroughly enjoyed this Zinful dessert!

* 1/2 cup homemade whipped cream or ice cream
* 4 ripe peaches, peeled, halved, and pitted
* 1 lemons, juiced
* 1/2 bottle Zinfandel (good quality, about an $8 bottle)
* 1/2 cup sugar

Toss the peaches with the lemon juice so they won't oxidize. Put the Zinfandel and sugar into a stainless steel pot over medium heat and bring it to a simmer. Add the peaches and simmer for about 15 minutes, covered. Remove the peaches and reduce the Zinfandel by about half, down to light syrup. Spoon the sauce over the peaches and serve with the cream or ice cream.

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