Riesling Poached Peaches with Mascarpone Cream: A lighter, refreshing dessert served with a dollop of sweetened mascarpone cream, whipped cream or even ice cream.
Riesling Poached Peaches with Mascarpone Cream
After simmering the peach halves, I reduced the poaching liquid to a nice syrup. When the flavored fruit was fully chilled, I whipped up some mascarpone cream with sugar, a bit of the reserved syrup and a splash of Grand Marnier. What an incredible pairing! By slicing the peaches from a spot below the stem, lengthwise, I was able to fan each half out on a dessert plate. A spoonful of the ambrosial cream plus a berry or two and a sprig of mint completed the presentation. It is no lie that I wanted to lick my plate clean; these poached peaches were THAT scrumptious.
How to Poach Fruit
With peach season peaking in the Northern states, I knew I wanted to poach this delectable fruit in a vanilla, honey and Riesling bath to create an unforgettable dessert.
- After simmering the peach halves, reduce the poaching liquid to a nice syrup.
- Fully chill the flavored, poached fruit.
- Whip up some mascarpone cream with sugar, a bit of the reserved syrup and a splash of Grand Marnier. What an incredible pairing!
- Slice the peaches from a spot below the stem, lengthwise, then carefully fan out the segments, keeping the peach attached at the stem end.
- Adding a dollop of the mascarpone cream, a couple berries and a sprig of mint completed the presentation. It is no lie that I wanted to lick my plate clean; these poached peaches were THAT scrumptious.
- 2 fresh peaches, ripe but not soft, peeled, halved with pit removed
- Juice of half a lemon
- 1 cup water
- 1/2 cup Gallo Family Vineyards' Riesling (or white wine of your choice)
- 6 tablespoons honey
- 1/2 vanilla bean, split in half
- 1/2 cup mascarpone cheese
- 1 tablespoons sugar
- 2 teaspoons Grand Marnier, or other orange liqueur
- Raspberries and mint, optional to garnish
- Place peach halves in a large bowl and squeeze lemon juice over the surface to prevent browning.
- Combine water, wine, honey in medium saucepan. Scrape seeds from both halves of vanilla beans and pods and seeds to poaching liquid. Heat liquid and stir till honey dissolves. Lower heat to a simmer and add peaches.
- Cover peaches with a round of parchment and simmer for about 15 minutes. Return peaches to the large bowl, then reduce liquid to about a cup. Allow the syrup to cool, reserve 1/4 cup, then pour the rest over the peaches. Place peaches in the refrigerator to chill completely.
- To serve, whip the mascarpone cream, sugar, Grand Marnier and reserved poaching liquid till thickened. Slice peaches almost all the way through, from just below the stem to the other end. Fan each half out on a plate, add a dollop of cream and a berry or two and mint sprig if desired.
Total time does not reflect chilling time.
Feel free to poach pears, nectarines or apples. Cooking time will vary depending on the variety of fruit used.
For a lighter dessert, serve with some low-fat frozen yogurt instead of the mascarpone.