Wine Poached Peaches with Raspberry Currant Sauce
Roughly based on the classic péche Melba, this cool summer dessert is a show-stopper. The famous Chef Escoffier created this recipe to impress the singer Nellie Melba, a diva of his time. The departure from this classic is that the peaches are poached in late harvest Riesling rather than water and paired with a sauce made from fresh raspberries with the addition of currant jelly. As with the original vanilla ice cream tops this exquisite dessert. Finally, throw in a few amaretti cookie crumbs for a crunchie!
4 servings
INGREDIENTS:
Peaches
½ vanilla bean
1 cup late harvest Riesling or other sweet white wine
1 cup filtered water
½ cup allulose or sugar
2 peaches
Currant Raspberry Sauce
1 cup fresh raspberries
¼ cup red currant jelly
1 ½ teaspoon Chambord liqueur
1 teaspoon arrowroot
Vanilla ice cream
4 amaretti cookies, crumbled (optional)
DIRECTIONS:
Peaches
1. Cut the vanilla bean in half lengthwise, scrape the seeds with the edge of a paring knife, and place in a saucepan with the wine, water, and allulose. Bring to a boil, stirring occasionally. Simmer for ten minutes.
2. In the meantime, peel the peaches by dropping them into boiling water for thirty seconds. Then, remove from the water and peel.
3. Place the peaches in the simmering syrup and poach until they yield without resistance, about ten minutes (or more if less ripe) when pierced with the tip of a paring knife. Remove from the heat and cool the peaches in the syrup until cold in the refrigerator. Cut in the whole peaches in half and discard the pit.
Currant Raspberry Sauce
1. Place the raspberries, jelly, liqueur, and arrowroot in a blender. Blend until smooth and strain through a fine mesh sieve into a saucepan. Bring to a boil, stirring constantly. Pour into a bowl and refrigerate.
2. Serve the cold peaches in a bowl topped with the ice cream and the sauce. Sprinkle with optional cookie crumbles.
Wine Poached Peaches with Raspberry Currant Sauce
Ingredients
- ½ vanilla bean
- 1 cup late harvest Riesling or other sweet white wine
- 1 cup filtered water
- ½ cup allulose or sugar
- 2 peaches
- 1 cup fresh raspberries
- ¼ cup red currant jelly
- 1 ½ teaspoon Chambord liqueur
- 1 teaspoon arrowroot
- Vanilla ice cream
- 4 amaretti cookies, crumbled (optional)
Instructions
- Cut the vanilla bean in half lengthwise, scrape the seeds with the edge of a paring knife, and place in a saucepan with the wine, water, and allulose. Bring to a boil, stirring occasionally. Simmer for ten minutes.
- In the meantime, peel the peaches by dropping them into boiling water for thirty seconds. Then, remove from the water and peel.
- Place the peaches in the simmering syrup and poach until they yield without resistance, about ten minutes (or more if less ripe) when pierced with the tip of a paring knife. Remove from the heat and cool the peaches in the syrup until cold in the refrigerator. Cut in the whole peaches in half and discard the pit.
- Place the raspberries, jelly, liqueur, and arrowroot in a blender. Blend until smooth and strain through a fine mesh sieve into a saucepan. Bring to a boil, stirring constantly. Pour into a bowl and refrigerate.
- Serve the cold peaches in a bowl topped with the ice cream and the sauce. Sprinkle with optional cookie crumbles.
Nutrition Facts
Calories
218.03Fat (grams)
2.56Sat. Fat (grams)
1.16Carbs (grams)
37.5Fiber (grams)
3.63Net carbs
33.9Sugar (grams)
25.34Protein (grams)
2.21Sodium (milligrams)
45.78Cholesterol (grams)
7.26The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.