Add
some “sparkle” to your cocktail hour or dinner party with this
fresh summer peach recipe.
Bring a saucepan
three-fourths full of water to a boil. Dip each peach, one at a time,
into the boiling water for 5 to 6 seconds. Remove from water and peel
the peaches. Halve each peach and remove the pits.
Combine
the Champagne 1/2 cup sugar and vanilla bean in a saucepan large
enough to hold peaches in a single layer. Place over low heat and
stir until the sugar dissolves. Add the peaches and simmer until just
tender, 2-5 minutes, do not overcook.
Place
the peaches and the cooking liquid to a glass bowl (the peaches must
be completely covered by the liquid) and let cool to room
temperature. Cover tightly and refrigerate for at least 2 or 3 days.
When
ready to serve place in an 8 oz cup or wine glass, garnish with a
mint leaf. If taking on a cruise us plastic cup and cover with
plastic wrap until ready to serve on board for that “special”
cocktail hour.
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