Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a medium saucepan, combine the wine, sugar, vanilla bean with seeds and 
1 tarragon sprig and bring just to a boil. Add the peach halves and simmer over moderate heat, turning occasionally, until tender, about 10 minutes. Let cool completely, then refrigerate until chilled, at least 1 hour.

Step 2    

In a medium bowl, whisk the sour cream with a big pinch of salt. Dollop the cream 
in bowls and top with the peach halves and some of their poaching liquid. Garnish each plate with a tarragon sprig and serve.

Make Ahead

The peaches can be refrigerated in their poaching liquid for up to 3 days.

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