Save to your scrapbook
Muscat & vanilla poached peaches
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 ripe yellow peaches
375ml bottle Muscat dessert wine
125g golden caster sugar
1 vanilla pod
500g tub essential Waitrose Greek Style Natural Yogurt
1. Stone and quarter the peaches and put in a large saucepan, packing them in snugly. Pour the wine over the peaches and bring gently to a simmer. Cook gently for 2 minutes so the peaches have softened slightly but are not falling apart. Remove from the heat and leave to cool in the wine syrup.
2. Spoon the peaches into a bowl, reserving the liquid. Add 75g sugar to the pan with the vanilla pod (split the pod lengthways, scrape out the seeds and add both the seeds and the pod to the pan). Cook gently for 5 minutes, stirring, then remove and discard the pod.
3. Put the remaining sugar in a small saucepan with 4 tbsp water and heat gently, stirring until the sugar dissolves. Bring to the boil and boil for 4-5 minutes until the syrup has turned golden. Remove from the heat. Very carefully and gradually add the wine syrup and stir over a gentle heat until the caramel has turned syrupy.
4. Serve the yogurt over the peaches in bowls and pour the syrup on top.
Take care when making the sugar syrup as it’ll taste bitter if overcooked. Have a bowl of cold water ready so you can dip the base of the pan in it as soon as the syrup is golden — this will stop it cooking further.
Typical values per serving:
This recipe was first published in Mon Jul 02 10:14:00 BST 2012.