Peaches in Sauternes
Martha Stewart Living, July/August 1995
- 4 cups sugar
- 1 one-by-two-inch strip lemon peel
- 1 whole vanilla bean
- 2 cups Sauternes wine
- 12 ripe peaches, (about 5 pounds)
- Combine sugar, lemon peel, and vanilla bean with 3 cups cold water in a medium saucepan. Cook over medium-high heat, covered, until sugar is completely dissolved, 8 to 10 minutes. Uncover, and cook for 2 minutes more. Remove from heat, and let stand about 10 minutes. Stir in Sauternes, and set aside.
- Place peaches in a large pan of boiling water for 1 to 2 minutes. Transfer to an ice-water bath with a slotted spoon. Peel peaches, place in a canning jar or serving bowl, and pour Sauternes syrup over. Drape cheesecloth over peaches to keep them submerged, and set aside until cool. Leave cheesecloth in place, cover with plastic wrap, and refrigerate overnight, turning occasionally to keep peaches from browning.
Store in refrigerator for up to two days.
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