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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe is an accompaniment for Pistachio Blancmanges . Active time: 20 min Start to finish: 1 hr Ingredients:
2/3 cup sugar |
1/2 cup fresh orange juice |
2 cups water |
5 (4-inch-long) strips fresh orange zest |
1/2 vanilla bean, halved lengthwise |
8 firm-ripe small peaches (2 to 2 1/2 lb total) |
1 1/2 to 2 tablespoons brandy or cognac |
Directions:
1. Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
2. Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
3. Peel peaches and serve whole with syrup.
4. Cooks' note: Peaches can be poached and peeled 2 days ahead. Pour syrup over peaches and chill, covered. Bring to room temperature before serving.
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