Equipment
* optional
Ingredients
Fruit
- 4 white peaches, ripe but firm
- 125 g fresh raspberries, whole
Poaching Liquid
- 500 ml cabernet sauvignon
- 125 ml water
- 150 g granulated sugar
- 1 lemon, peel removed in strips and juiced
Aromatics
- 1 cinnamon stick
- 2 star anise
- ½ vanilla bean, split lengthwise
- 3 whole cloves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 353 kcal
- Protein
- 1 g
- Carbohydrates
- 66 g
- Fat
- 1 g
- Fiber
- 4 g
- Sugar
- 56 g
- Sodium
- 14 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 170 mg
- Calcium
- 41 mg
- Iron
- 0.9 mg
- Magnesium
- 19 mg
- Phosphorus
- 24 mg
- Zinc
- 0.3 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 65 mg
- Vitamin E
- 1.3 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.6 mg
- Folate
- 11 mcg
- Water
- 316 g
- Alcohol
- 13 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a vegetable peeler, carefully remove the skin from the peaches, leaving the stem intact if possible. If the peaches are very firm, you can score the bottom with an X and blanch them in boiling water for 30 seconds to loosen the skin.
In a medium saucepan, combine the Cabernet Sauvignon, water, sugar, lemon peel, lemon juice, raspberries, cinnamon stick, star anise, cloves, and split vanilla bean. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
Reduce heat to a gentle simmer (around 85°C/185°F). Carefully lower the peeled peaches into the liquid. They should be mostly submerged. If using parchment paper, cut a circle (cartouche) with a small hole in the center and place it directly on the surface of the liquid to keep the peaches submerged.
Poach the peaches gently for 15 to 25 minutes. The time depends heavily on the ripeness of the fruit. Test by inserting a sharp knife tip into the flesh; it should meet no resistance.
Remove the saucepan from the heat. Allow the peaches to cool completely within the syrup. This rest period allows the peaches to absorb the red wine color and flavor deeper into their flesh.
Serve the peaches in shallow bowls with a generous ladle of the poaching syrup and the cooked raspberries. Garnish with a fresh mint leaf if desired.
Chef's Notes
- For a deeper red color and stronger flavor, prepare this dish a day in advance and let the peaches sit in the syrup overnight in the refrigerator.
- If you do not have parchment paper for a cartouche, you can use a heat-safe ceramic plate that fits inside the pot to gently weigh the peaches down.
- The leftover syrup is liquid gold. Strain it and use it as a base for sangria, mix it into sparkling water, or drizzle it over dairy-free vanilla ice cream.
- While Cabernet is specified for its robust body, any drinkable dry red wine like Merlot or Shiraz works well. Avoid 'cooking wines' with added salt.
Storage
Refrigerator: 5 days — Store peaches submerged in the syrup to prevent browning and intensify the flavor.
Freezer: 3 months — Texture of the peaches will be softer upon thawing; best used for smoothies or sauces if frozen.
Reheating: Gently warm in a saucepan over low heat if serving warm, though delicious chilled.
Troubleshooting
Peaches are mushy or falling apart
Cause: Peaches were too ripe before starting or overcooked
Fix: Purée the mixture into a sauce or coulis for ice cream
Prevention: Select peaches that are fragrant but firm to the touch; reduce cooking time for softer fruit
Syrup is too thin or watery
Cause: Fruit released excess water or wine didn't reduce enough
Fix: Remove peaches, boil the syrup vigorously for 5-10 minutes to reduce and thicken
Prevention: Not preventable during poaching as fruit varies
Cultural Context
Poaching fruit in wine (Pêches au vin rouge) is a classic French bistro dessert technique designed to utilize seasonal fruit that might be slightly under-ripe while preserving it for a few extra days. The addition of raspberries adds a tart brightness that cuts through the deep tannins of the red wine.
