If you are having guests over or just want to surprise your spouse with an elegant dinner, this is the perfect final course and it takes no time to make. Even if you are just learning how to cook, you can easily make this. Your spouse will think they missed an anniversary or birthday when they arrive and see the wine and poached peaches sitting on the table. And, to see the relief on their face when they know you made this “just because” is priceless.
This dessert is light and refreshing as well as surprisingly filling. You will be satisfied after having one poached peach with cherries sprinkled on the plate. It is important to use a good rose wine with this dessert since the sauce is only wine and cinnamon. This NV Manoir De La Terres Rouge, Tete a claques, Loire Valley, France from Perrine’s Wine Shop matches perfectly and you will love sipping the wine as the fruit cooks. Save some for the dessert though.
If you do not love chocolate, you will still enjoy eating the peaches and cherries. You can also use vegetable shortening or coconut oil with the chocolate bar if you are a vegan.
1) Pour 1 1/2 cups of sparkling rose wine into a 10 inch skillet and add a 2 inch long cinnamon stick. Bring to a slow boil.
2) Add the halved and pitted peaches and cherries. Cover the skillet and simmer for about 10 minutes until soft. Remove the peaches and cherries with a slotted spoon and place in your serving dishes.
3) Leave the skillet uncovered and simmer the wine and cinnamon stick for around another 10 minutes until the sauce has reduced to be around 1/2 cup.
4) Melt the 6 oz. chocolate bar and 3 tablespoons of butter in a double boiler or use the microwave for 30 seconds. Stir and then melt for another 30 seconds in the microwave. Stir until the chocolate has dissolved. Since my chocolate bar was unsweetened, I added 2 tablespoons of honey and 1 tablespoon of vanilla extract to sweeten it. If you want to use cane or coconut sugar, be sure to melt the butter and sugar together first and then add them to the chocolate . This will keep you from having gritty chocolate. If you use a milk chocolate or semi-sweet bar, you will not need to add anything.
5) Use a pastry bag or a plastic zip lock bag to drizzle the chocolate over the top.
Wine Pairing from Perrine’s Wine Shop
NV Manoir De La Terres Rouge, Tete a claques, Loire Valley, France
A beautiful blend of 50% Cabernet Franc, 30% Chenin Blanc, 10% Chardonnay, 5% Pineau D’aunis, 5% Grolleau Gris
“A very refreshing and slightly sweet sparkling rose wine packed with aromas of strawberries and raspberries. A silk and Crisp palate intensified with fine bubbles. A delicious and invigorating summer sparkling wine.”
Why you want to eat this!
- Peaches are very filling yet low in calories. Peaches are around 89% water and 68 calories. Thus, they are a wonderful fruit to help maintain a healthy weight. Peaches are rich in potassium, Vitamin B3, Vitamin A, Vitamin C, and fiber. Niacin (B3) improves energy metabolism and helps make your skin glow. Vitamin A helps with vision. Vitamin C removes free radicals from your body and strengthens your immunity, improves your skin, and fights cancer. Peaches can also help reduce cholesterol.
- Cherries have powerful antioxidants and anti-inflammatory properties. The flavonoid Queritrin can help your body eliminate oxidative stress which is linked to cancer and premature aging. Cherries also contain anthocyanins that may relive your headache or migraine. These berries are also known to improve gout and arthritis as well as help you sleep.
- Cinnamon may help control your blood sugar levels.
- Refreshing, sparkling rose wine to relax and perfectly match with your dessert.
The Ultimate Cookbook
Poached Summer Peaches with Cherries
Preparation time: 15 minutes Cooking time: 20 minutes
1 ½ cups white zinfandel, rose wine, or cranberry-apple drink
1 (2-inch) piece stick cinnamon
3 medium, white or yellow peaches, halved and pitted
½ cup fresh sweet cherries, pitted
1/3 (6-ounce) package white baking bar
½ teaspoon shortening
In a 10-inch skillet, bring wine or cranberry-apple drink and cinnamon just to boiling. Add peach halves and cherries; cover and simmer about 10 minutes or until peaches are just tender. Remove peach halves and cherries with a slotted spoon to a shallow serving dish. Cook remaining wine mixture, uncovered, over medium heat until reduced to 1/2 cup, about 10 minutes. Remove and discard cinnamon. Spoon liquid mixture over peaches and cherries. In a small, microwave-safe bowl, melt baking bar and shortening in a microwave oven set on 100 percent power for 1 to 1 1/2 minutes, stirring once. Let mixture cool slightly. Using a spoon, transfer mixture to a sealable plastic bag. Snip a 1/4-inch corner off the bag; squeezing gently, drizzle melted baking bar in threads over the poached peaches and cherries. Yield: 6 servings.
Per serving: 142 Calories, 4 grams total Fat (2 grams saturated fat), 3 milligrams Cholesterol, 13 milligrams Sodium, 17 grams Carbohydrates, 2 grams fiber and 1 gram Protein