Thursday, August 23, 2007

Poached Peaches

Poached Peaches, originally uploaded by foodchronicles.

I needed a "poached" picture for the photo blog. So this morning I decided to poach some peaches. You see, yesterday I found some of California's finest:

Summer's Best Peaches

I couldn't believe just last week I was asking what had happened to freestone peaches! And now I have found them. Let's see what can be done to make a great summer dessert.

First, in a saucepan, add 2 cups of water, 1 cup of sugar and a vanilla bean.
Beginning Poach

Bring it to a simmer.
Simmering well

Once the sugar has dissolved, remove the vanilla bean and split it open. Remove seeds and add it all back to the syrup.

Vanilla seeds

See all the little vanilla seeds? Every one of those little black dots is filled with the most wonderful flavor. Vanilla heaven for sure!

Now, split your peaches in half.
Fresh Peach

Remove the seed, pit or what ever you call it and place the peaches in the simmering syrup cut side down. Cover and allow it to simmer about 8 minutes.

Poaching - skins on

Remove your halves from the syrup, reserving the syrup. The skins of the peaches will now slip off. Be careful! The peaches are hot and tender. If you place the blade of your knife on the opposite side of your peach, then pull the skin opposite your blade it should be able to be removed in one good tug. Dispose of skin and continue until all peach halves are skinned. Ladle a bit of the syrup over the peaches, cover with saran and refrigerate about four hours.

Next post, in about five or so hours, I'll show you how I serve these summer beauties!