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Poached Peaches with Raspberries

The poaching liquid, spiked with wine and spices, imparts great flavor while tenderizing the peaches.

  • servings: 12
Photography: VICTORIA PEARSON

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Ingredients

  • 2 cups water
  • 1 1/4 cups sugar
  • 3/4 cup dry white wine (or rose)
  • Coarse salt
  • 1 one-inch piece of cinnamon stick
  • 4 strips (3 inches each) lemon zest, plus 1 tablespoon fresh lemon juice
  • 1/4 teaspoon whole black peppercorns (optional)
  • 6 ripe peaches (about 2 1/2 pounds), halved and pitted
  • 6 ounces raspberries (about 1 cup)

Cook's Note

You can also serve drained peaches on top of cottage cheese, drizzled with poaching liquid or doused with Champagne. Peaches can be refrigerated in liquid for up to 3 days.

Directions

  1. Step 1

    Bring water, sugar, wine, 1/4 teaspoon salt, the cinnamon, zest, and peppercorns to a boil in a medium stockpot, stirring to dissolve sugar. Add peaches; cover with cheesecloth or parchment to keep submerged. Reduce heat; simmer, turning peaches once, until tender and skins are loose, 7 to 9 minutes.

  2. Step 2

    Remove from heat; discard cinnamon stick. Stir in lemon juice, and add half the raspberries. Let cool, covered with cheesecloth to keep moist, for 30 minutes. Refrigerate for at least 2 hours. Remove peaches, and slip off skins; discard. Strain poaching liquid; discard solids. Serve peaches in liquid, and top with remaining raspberries.

Source
Martha Stewart Living, July 2010

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