Recipe By : Florence Fabricant, NY Times, July 4, 1993
Serving Size : 4 Preparation Time :0:30
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Orange
1/2 Lemon
8 Ripe peachies --
- white if possible
2 c Water
2 c Dry white wine
1 c Sugar
1 Vanilla pod
Cut orange and lemon half in thin slices and remove the pits.
Place the peaches in a single layer in a casserole. Add the water,
wine, sugar, and vanilla pod and cover with the orange and lemon
slices. The liquid should barely cover the fruit.
Cut a round of wax paper the same size as the casserole and make a
small hole in the middle. Bring the fruit to a boil, then skim any
foam that rises to the surface.
Lower the heat so one single bubble breaks at the top, then place the
wax paper over the top and simmer for approximately 20 minutes. Turn
off the heat and let the peaches cool in the syrup.
Remove the peaches from the syrup with a slotted spoon. Slip off
their skins. Place the peaches in a glass bowl and top with the
orange and lemon slice. Strain the syrup over the top. Cover and
refrigerate for at least 6 hours.
