Muscat and Vanilla Poached Peaches with Clotted Cream

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

This deliciously fresh and simple dessert is perfect for entertaining because the peaches are best made the day before serving and kept in the fridge overnight.

Ingredients

  • 400 ml Muscat dessert wine
  • 250 g caster sugar
  • 1

Method

Pour the Muscat into a saucepan just big enough to fit in the peaches. Add the sugar, vanilla pod and strips of orange zest. Place over a medium heat and gently bring to a simmer until the sugar has dissolved. Add the peaches and return to a gentle simmer.

Poach the peaches for about 8 to 10 minutes until they feel tender when pierced with a sharp knife. If they’re not totally immersed