Poached Peaches in Champagne

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make a very light incision all around peach skins.
  • Plunge the peaches briefly into boiling water, then into cold water, and peel.
  • Place in a shallow pan and douse with champagne.
  • Add the syrup and vanilla bean.
  • Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil.
  • If peaches are very ripe, they will be poached after 5 minutes.
  • Place peaches and syrup in a cool place, but do not refrigerate.
  • Drain peaches, reserving the poaching liquid.
  • Wash strawberries, remove any leaves, and purée in a blender or food processor.
  • Place in a bowl and stir sugar into the purée.
  • Stir romance whipped cream into the strawberry purée and add lemon juice.
  • Serve on round plates, or in glass dishes or small bowls.
  • Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top.
  • Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.
  • ROMANCE WHIPPED CREAM:
  • Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.
  • Yield: 1 1/4+ cups.
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