Brandied Peaches

Preparation info
  • Makes

    4 ml

    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About


  • 750 ml sauternes
  • 250 ml riesling
  • 1 litre


  1. Bring the sauternes, riesling, sugar syrup and vanilla bean to a boil in a wide, heavy-based pan, then boil gently for 30 minutes.
  2. Reduce the heat to low, then add the peaches in a single layer and poach very gently for 10 minutes, turning them regularly in the liquid. Remove the peaches from the syrup and allow them to cool enough to handle, then peel.
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