Dessert with peaches in syrup
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Dessert with peaches in syrup - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Grilled Peaches:
- 6 peaches, halved (pits removed)
- 55 g unsalted butter
- Sugar
- Ground cinnamon
- Peaches stuffed with crème fraîche:
1/2 cup crème fraîche or sour cream - Honey
- Fresh mint leaves
- Peach Chutney (serving option):
Ground cinnamon - Fresh mint leaves
- Canola oil
- Salt and ground black pepper
Wine syrup:
- 2.5 cups of red table wine
- 1/2 tbsp. peach nectar
- 1/4 cup brandy
- 1/4 cup plus 2 tablespoons sugar
- 2 tbsp honey, plus extra for serving
- 2 cinnamon sticks
- 1 split vanilla bean
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Recipes with similar ingredients: peaches, crème fraîche, vanilla pod, red wine, brandy, chutney sauce, cinnamon, honey, mint
Cooking the dish according to the recipe:
- For the wine syrup: In a large skillet with high sides, combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks, and vanilla bean. Bring the mixture to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the mixture thickens to a syrupy consistency, about 10 minutes. Strain.
For peaches: Preheat a gas grill to medium-high heat.
In a small saucepan over medium heat, melt the butter. Brush the peach slices with butter and sprinkle with the remaining 2 tablespoons sugar and a little cinnamon. Sprinkle the remaining peach slices with sugar and cinnamon. Grill, cut side down, until lightly caramelized, 2-3 minutes. - For the peach chutney: Coarsely chop the grilled peaches and toss them with another pinch of cinnamon, a few tablespoons of wine syrup, some torn mint leaves, a little canola oil, salt, and pepper. Pairs well with pork.
For the peach dessert: Place the grilled caramelized peaches cut-side up on a platter. Place a small amount of crème fraîche in the center of each half, drizzle with wine syrup, a little honey, and garnish with mint leaves. Serve warm or at room temperature.
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