Riesling Poached Peaches


Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

A beautiful, simple, and elegant dessert that becomes sublime if you use white peaches.


  • 6 medium-sized peaches, ripe but still slightly firm
  • 2 cups gewürztraminer
  • 1 cup late harvest Riesling
  • 2 cups Simple Syrup
  • 1 tablespoon freshly squeezed lemon juice
  • cups water
  • ¾ cup freshly squeezed orange juice
  • Pinch salt
  • 2 pieces lemon peel, about ¼ inch wide and 2 inches long
  • 4 pieces orange peel, about ¼ inch wide and 2 inches long
  • 1 recipe Chantilly Cream
  • 1 recipe Raspberry Sauce


Halve and pit the peaches. Reserve the pits.

Combine the gewürztraminer, Riesling, simple syrup, lemon juice, water, orange juice, salt, and lemon and orange peels in a large nonaluminum saucepot. Bring the liquid to a boil.

Reduce the heat to a simmer and add the peaches. Cover them with a clean dish towel or plate to completely submerge them in the liquid. Cook at a simmer for 15 to 20 minutes just until the peaches can be pierced easily with a small knife. Transfer them to a metal bowl and place them over an ice bath.

Cool and then peel the peaches. Save the peelings.

Add the reserved pits and the skins to the poaching liquid and bring it back to a boil. Reduce it to cups; it should be slightly syrupy. Cool the syrup.

To serve, spoon some of the syrup on the bottom of each plate, place two peach halves on the plate, and top with chantilly cream and raspberry sauce.