Recipes

Wine is best consumed with food and it can also make a fabulous addition to many recipes!

Sparkling Poached Peaches and Spiced Jelly

Monday, February 01, 2016

Collect a bounty of delicious peaches this summer and be rewarded with two desserts from one fantastic bottle of wine! 

These two recipes use a bottle of S&K Sparkling Muscat Blanc and Rutherglen Muscat and can be made a day ahead and eaten together, or you can make the sparkling poached peaches and prepare the spiced jelly for later in the week. Either way, both desserts are light, fresh and a wonderful way to cool down during the warm summer evenings of February.


Sparkling Poached Peaches Ingredients:

  • 750ml bottle S&K Sparkling Muscat Blanc
  • 2tbs of S&K Rutherglen Muscat (optional, it adds colour and depth of flavour)
  • 1 1/2 cups sugar
  • 1 cup water
  • 3 star anise
  • 1 vanilla pod, split, seeds scraped
  • 1 cinnamon stick
  • 6-8 small firm white or yellow peaches
  • Cream, ice-cream or crème fraîche to serve

Spiced Jelly Ingredients:

  • 450ml reserved Sparkling Poached liquid (see step 5)
  • 200ml Rutherglen Muscat
  • 1 heaped teaspoon of dark muscovado sugar (alternatively use dark brown sugar) 
  • 1 1/2 titanium-strength gelatine leaves

Method:

  1. Carefully score the flesh of the peaches to aid in removal of the skin, post-poaching.
  2. Pour Sparkling Muscat Blanc, Rutherglen Muscat, sugar and water in a large saucepan over medium heat and stir until sugar dissolves. Add star anise, cinnamon quill, vanilla pod and seeds to the saucepan.
  3. Add peaches, making sure they are completely covered, and gently simmer for 20-30 minutes. Carefully turn peaches during this process to ensure they are well poached
  4. Carefully remove the peaches and the vanilla pod, star anise and cinnamon quill. You should have roughly 800ml of liquid.
  5. Save 450ml of poaching liquid to make Spiced Jelly. Soak gelatine leaves in cold water for 5 minutes.
  6. Return the rest of the liquid to the saucepan and simmer vigorously for 5 minutes to thicken, which should leave roughly 1 cup of slightly viscous, yet runny syrup.
  7. For the jelly, drain the water from the gelatine and squeeze out any excess liquid. Add to the reserved 450ml of poaching liquid and stir until dissolved. Pour into your desired container such as a large bowl or 6 small antiques glasses for individual servings. Refrigerate overnight.
  8. Whilst the peaches are warm, carefully peel the skin off to reveal plump, spiced peaches. Serve whole or cut into thirds and remove the pip. Serve with crème fraîche or natural yoghurt to balance the sweetness of the peaches.

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