Peaches in Moscadello with Boozy Cream Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


For the peaches:
  • 1 bottles - White Dessert Wine, Moscadello, Muscat, or Sauternes
  • 1/2 cups - Granulated Sugar
  • 3 - Vanilla Pods, split in half lengthwise
  • 2 1/2 pounds - Ripe White Peaches
  • For the Cream:
  • 1 1/2 cups - Heavy Cream
  • 1/2 cups - Creme Fraiche
  • 2 teaspoons - Confectioners' Sugar
  • Directions:

    1. In a large non-reactive saucepan set over medium-high heat, simmer wine, sugar and vanilla pods, stirring to dissolve sugar, 5 minutes. Add peaches to liquid, bring back to simmer, then reduce heat to low and poach 3 minutes. Remove pan from heat, transfer peaches and liquid to a bowl and set aside to cool.

    2. In a cold bowl, preferably stainless steel or copper, beat both creams with confectioners' sugar and 3 tablespoons peach poaching liquid until soft peaks form. Place in the refrigerator until ready to serve.

    3. Peel peaches, reserving poaching liquid. Remove vanilla beans from poaching liquid. Peaches can be left whole, sliced or halved, as desired. To serve, divide peaches and poaching liquid among six bowls. Transfer cream to another bowl and pass around the table.

    Brief Description

    A little wine helps make this a superb dessert

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 45 min


    WSJ Off Duty, 8/17/2013, by Aleksandra Capanzano

    Posted By:


    Posted On:

    August 17, 2013

    Print Recipe

    Speak Your Mind