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Our Chef's Recipes
Poached Peaches in Cassis and Red
In a small saucepan, blanch the lemon zest in boiling water for 1 minute. Drain and rinse well.
In a large nonreactive saucepan, combine the wine, crème de cassis, sugar, cloves, peppercorns and lemon zest. Bring to the boil, reduce the heat and simmer for 2 minutes, stirring to dissolve the sugar.
Add the peaches to the saucepan and cover with a circle of parchment or greaseproof paper. Return the liquid to the boil and immediately reduce to a simmer. Cook over low heat for 7 minutes. Remove the parchment and turn the peaches so that they cook evenly. Continue cooking for 5 minutes; if the skins still adhere to the peaches, cook for 5 minutes longer. Remove the saucepan from the heat and let the peaches cool to room temperature in the syrup.
When the peaches are cool, remove the parchment and lift them out with a slotted spoon. Peel the peaches and set them on a plate, stem ends down. Cover tightly with plastic wrap and refrigerate.
Return the poaching liquid to the boil and boil over moderately high heat until reduced by half, about 15 minutes. Dissolve the arrowroot in 2 tabs cold water and whisk into the syrup until blended. Return to the boil to thicken; remove from heat and strain the syrup. Let cool to room temperature, then cover tightly and refrigerate. (The recipe can be prepared to this point up to 2 days in advance.)
To serve, set the peaches on a deep platter or in individual stemmed goblets, stem ends down. Spoon 2 to 3 tabs of cassis wine syrup over each one.