Ingredients Fruits Peach Riesling-Poached Peaches with Tarragon and Salted Sour Cream Be the first to rate & review! 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 4 Ingredients 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 Salt Directions 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. Make Ahead The peaches can be refrigerated in their poaching liquid for up to 3 days. Rate it Print