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Poached Peaches and Raspberries in Saute




Source of Recipe


From the June, 2005 issue of O, The Oprah Magazine


Recipe Introduction


Use the largest, sweetest fruit you can find to create this sublime dessert of peaches poached in sauternes, says Rozanne Gold. "Make the dish early in the morning to give it time to chill and let the raspberries ooze their perfume into the wine."


Recipe Link: Serves 4

List of Ingredients




4 large ripe peaches, washed and dried
2 1/2 cups sauternes, ice wine, or white port
1 pint raspberries, washed and dried

Recipe





In a deep saucepan, place peaches in one layer. Pour sauternes over peaches, then add enough cold water to just cover them; bring to a boil. Lower heat to medium and cook until tender, about 15 minutes.

Using a slotted spoon, transfer peaches to a bowl. Once cool enough to handle, peel peaches and place each whole peach in 1 large wine goblet; let cool completely.

Divide raspberries among glasses. Meanwhile, continue to boil sauternes mixture until it reduces to 1 1/3 cups, about 20 minutes. Let cool 5 minutes, then pour over peaches and raspberries. Cover with plastic wrap; chill for several hours.