This five-ingredient dessert is an elegant way to serve peaches. Present the fruit halves skin-on or peel them while they’re still warm. For the rosiest color, look for peaches that have a lot of blush to the skin.
Slideshow:More Peach Recipes
2 1/2 cups semidry Riesling
1/4 cup sugar
1/2 vanilla bean, split and scraped
5 tarragon sprigs
4 ripe but firm freestone peaches, halved and pitted
2/3 cup sour cream
How to Make It
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.
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.
The peaches can be refrigerated in their poaching liquid for up to 3 days.
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