Poached Peaches in Muscat de Rivesalte
- 4 unblemished, not ripe peaches
- 300mls Muscat de Rivesaltes or a sweet white wine
- 1 vanilla pod, split along its length
- Wash the peaches but do not peel.
- Place the peaches in saucepan with a lid into which they fit snugly.
- Add the wine and top up with water to just cover. Put on the lid.
- Heat up slowly and cook very gently for 20 minutes.
- Take off the heat and leave to cool in the liquid.
- Serve a whole peach or split in half and take out the stone and they easily peel if you want.
- The Muscat cooking liquid can be reduced down to a light syrup and served with the peaches and crème fraiche or a vanilla ice-cream.
- Traditionally made with white peaches, but these are more difficult to find in England so use orange fleshed ones or nectarines.
- Muscat de Rivesaltes is made from small-berried Muscat à Petits Grains and the larger-berried Muscat d'Alexandrie, also known by some as the Muscat à Gros Grains. It is bottled before it has completely fermented to retain the sweetness and freshness.