poached peaches and cream, iris

How To Make poached peaches and cream, iris

• 1

  Bring a pot of water to a boil. Make small x's on the bottom of the peaches with a sharp knife. Drop them into the boiling water for 15- 20 seconds, so their skins will loosen.
• 2

  Remove the peaches with a slotted spoon and allow them to cool. Peel the peaches, slice them in half and remove the pits. Bring the champagne, sugar, and vanilla bean and seeds to a boil in a medium saucepan, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes.
• 3

  Slip in the peach halves and simmer for 5 more minutes. or until tender. Remove the vanilla bean and transfer peaches the peaches to a serving dish along with the champagne syrup. Let cool completely before serving. Top with Fresh whipped cream.
• 4

  Note: DO NOT USE OVERLY RIPE PEACHES, THEY SHOULD BE FIRM OR THE DISH WILL TURN OUR MUSHY.
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