Poached Oregon® Peaches

with Vanilla

Serves: 4

Ingredients

  • 1 ½ pounds Oregold® Peaches (unpeeled), cut into ½-inch thick slices.
  • 1 cup semisweet white wine (such as French Colombard)
  • ½ cup water
  • 1/3 cup sugar
  • 2 tablespoons honey
  • 1 vanilla bean, split lengthwise

Directions

In a heavy saucepan, simmer wine, water, sugar, honey and vanilla bean, stirring as needed to dissolve the sugar. Remove from heat. Scrape the seeds from the vanilla bean into the syrup, and return the bean to the syrup. Cover and continue to simmer for 5 minutes.

Add peach slices and poach until just tender when pierced with the tip of a sharp knife (about 4 minutes). Transfer the mixture to a bowl and chill for at least 3 hours. (This dessert can be prepared up to 3 days ahead.) Remove vanilla bean and any loose pieces of peach skin before serving.