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Elegant Red Wine Poached Peaches (Vegan) – vegetarian recipe
Stav Kogan

Elegant Red Wine Poached Peaches (Vegan)

Tender, jewel-toned peaches, infused with the warm spice of cinnamon and the rich depth of red wine. This is an effortlessly elegant and surprisingly simple plant-based dessert, perfect for a light-yet-luxurious finale to any meal.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 10 serving
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 to 2½ lbs / 900g to 1.1kg (2.43 lb) small peaches, about 10 to 12
  • 4½ cups / 1 L dry red wine, such as Merlot or Zinfandel
  • ¾ cup (150 g / 5.3 oz) granulated sugar
  • 1 cinnamon stick, about 2 inches / 5 cm long
  • for Perfect Poached Peaches
  • Use freestone peaches that are ripe but still firm. This ensures they hold their shape during poaching and the pit is easy to remove if you decide to halve them before serving.
  • A dry, fruity red wine like a Merlot, Zinfandel, or Beaujolais works best. You don't need an expensive bottle, but choose one you would enjoy drinking.
  • For a richer, more syrupy sauce, remove the peaches after steeping and return the wine to the stove. Simmer until it has reduced by about a third, then pour over the peaches.

Method
 

  1. Gently wash the peaches to remove any fuzz, being careful not to bruise their delicate skin.
  2. In a large saucepan or Dutch oven, combine the red wine, sugar, and cinnamon stick.
  3. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar has completely dissolved, creating a fragrant syrup.
  4. Carefully add the whole peaches to the simmering wine syrup. Ensure they are mostly submerged.
  5. Reduce the heat to low and poach very gently for 8-10 minutes, turning them once halfway through.
  6. Remove the saucepan from the heat and let the peaches steep in the hot wine for 30 minutes. This allows them to absorb the beautiful color and flavor.
  7. Using a slotted spoon, carefully remove the peaches from the wine.
  8. Once they are cool enough to handle, the skins should slip off easily.
  9. Discard the skins.
  10. Arrange the peeled peaches in a beautiful serving bowl or glass container.
  11. Strain the poaching liquid over them to remove the cinnamon stick.
  12. Chill in the refrigerator for at least 1 hour before serving. The flavors will meld and deepen as they cool.

Nutrition

Calories: 250kcalCarbohydrates: 45gProtein: 1gFat: 0.5g

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