Moscato Poached White Peaches

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 300 g caster sugar
  • zest of 2 lemons, removed in wide strips with a vegetable peeler
  • 2 × 375

Method

  1. Heat the caster sugar, lemon zest and wine in a heavy-based saucepan over low heat to simmering point. Add the peaches and place a cartouche (round of baking paper) and small plate on top; the liquid must cover them so add a little more wine if necessary. Poach the peaches briefly, just enough to loosen the skins – the exact cooking time depends on the ripeness of the fruit