Best 11 Poached Peaches In White Wine Gelatin Recipes

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If you're seeking a delectable and refreshing dessert that harmonizes the sweetness of peaches with the delicate flavors of white wine, then look no further than poached peaches in white wine gelatin. This classic, elegant dessert embodies the essence of summer, capturing the essence of sun-ripened peaches enveloped in a shimmering, ethereal white wine gelatin. The result is a dessert that tantalizes the taste buds, leaving you craving for more. Whether you're entertaining guests or simply indulging in a special treat for yourself, this recipe will guide you in crafting a culinary masterpiece that will elevate your dessert repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

POACHED PEACHES IN WHITE WINE



Poached Peaches in White Wine image

Poached peaches in white wine is a simple but elegant dessert that is perfect to serve at dinner parties. You can even make them ahead of time for easy entertaining.

Provided by Julie Blanner

Categories     Dessert

Time 25m

Number Of Ingredients 2

2 cups white wine
4 slightly ripe peaches

Steps:

  • Bring wine to a boil over medium heat in a pot just large enough for peaches.
  • Wash peaches and remove stems. Reduce to low, add peaches, cover and simmer for 15 minutes, rotating them to ensure they completely soak.
  • Remove from heat and allow to rest 30 minutes.
  • Lightly pinch or squeeze peaches to pull skin, it should remove easily in 1-2 pieces.
  • Drizzle a little sauce on top to plate and serve.

Nutrition Facts : Calories 157 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving

PEACHES POACHED IN WHITE WINE



Peaches Poached In White Wine image

Provided by Florence Fabricant

Categories     easy, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 orange
1/2 lemon
8 ripe peaches (white if possible)
2 cups water
2 cups dry white wine
1 cup sugar
1 vanilla pod

Steps:

  • Cut orange and lemon half into 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 slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 0 grams, Carbohydrate 87 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 80 grams

WINE POACHED PEACHES WITH ICE CREAM



Wine Poached Peaches with Ice Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 20m

Yield 2 servings

Number Of Ingredients 10

3 cups red wine
1 cup sugar
1 cinnamon stick
2 whole cloves
2 to 3 whole peppercorns
1 or 2 strips lemon rind
2 large peaches, halved and pitted
1 pint vanilla bean ice cream
Whipped cream, in canister
Freshly grated nutmeg, to garnish

Steps:

  • Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
  • Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
  • Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.

POACHED PEACHES IN WHITE WINE GELATIN



POACHED PEACHES IN WHITE WINE GELATIN image

Categories     Fruit     Dessert     Freeze/Chill

Yield 6 servings

Number Of Ingredients 9

3/4 to a full bottle of your favorite dry white wine (a previously opened bottle would be fine)
zest of one lemon or half an orange, 1/2 teaspoon reserved
seeds of one vanilla bean
3/4 cup sugar, or to taste
3 peaches--preferably freestone--halved and pitted but with the skins ON
1 envelope of unflavored gelatin
1 cup of frozen berries, thawed
whipped cream, optional
mint sprigs optional

Steps:

  • In a saucepan combine the wine, 3/4 of the lemon zest, and the seeds of the vanilla bean and bring to a slow simmer. Add the peach halves and return to a simmer, covered for 3-5 minutes, depending on the firmness of the peaches. When done, the peaches should easily be pierced with a sharp knife. Allow the peaches to cool slightly in the wine mixture until cool enough to handle, but still warm. Remove the peach skins and discard. Cut the peach halves as you desire, into quarters, slices, or chunks and divide among six small glass bowls or custard cups. Strain the wine mixture (use a coffee filter if you want a really clear gelatin) and then whisk in the gelatin crystals until completely dissolved. Pour the gelatin mixture over the fruit and place the dishes in the refrigerator for up to two hours or until the gelatin has set. To serve, mix the reserved lemon zest with the berries and divide the berry mixture among the six desserts. If desired, garnish with a spoonful of whipped cream and a sprig of mint.

VANILLA POACHED PEACHES



Vanilla poached peaches image

Ripe peaches are poached to perfection in this light, honeyed syrup

Provided by Lesley Waters

Categories     Dinner, Lunch, Snack, Supper, Treat

Time 40m

Number Of Ingredients 4

4 large, ripe peaches
425ml sweet white wine
2 tbsp clear honey
1 vanilla pod , split

Steps:

  • Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
  • Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
  • Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.

Nutrition Facts : Calories 162 calories, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

WHITE WINE-POACHED PEARS



White Wine-Poached Pears image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1 bottle Champagne, sparkling white wine, or dry white wine
2 tablespoons freshly squeezed lemon juice
1 cup granulated sugar
1 cinnamon stick
Zest of 1 lemon
1/2 vanilla bean
5 firm but ripe Comice pears, stems left on, peeled

Steps:

  • Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook 5 minutes. Add pears, lower heat, and cook 20 to 30 minutes, until pears are tender. If necessary, turn pears very gently by rotating stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
  • Pour syrup over pears and refrigerate, covered, at least 6 hours, preferably overnight. Serve.

WHITE WINE PEACHES



White Wine Peaches image

Make and share this White Wine Peaches recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

6 white peaches, peeled,pitted and cut lengthwise into thin wedges
1 cup confectioners' sugar
2 cups dry white wine

Steps:

  • Place peaches in a large bowl.
  • In a smaller bowl whisk together the wine and sugar until the sugar is totally dissolved.
  • Pour dressing over peaches and chill for at least 1 hour, up to 12 hours before serving.
  • Gently toss and serve.

PEARS POACHED IN WHITE WINE



Pears Poached in White Wine image

Pears cooked in a sweet white wine with cinnamon and vanilla. A nice light dessert! This is adapted from about.com (http://frenchfood.about.com/od/desserts/r/poachpearswht.htm)

Provided by Da Huz

Categories     Dessert

Time 35m

Yield 8 servingxs, 8 serving(s)

Number Of Ingredients 7

2 cups sweet white wine (we use moscato)
3 1/2 cups water
1 cinnamon stick
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 pears
2 cups sugar

Steps:

  • In a pot, combine all ingredients except the pears. Bring to the boil.
  • While the liquid is boiling, peel the pears and cut them in half from top to bottom.
  • Use a paring knife to core the pears.
  • When liquid is boiling, add pears, return to boiling, then simmer until tender but not mushy. This will depend on the pears you choose and how ripe they are. Start with about 5-8 minutes, but be aware that it may take much longer (when I use bosc pears that aren't quite ripe yet it can take half an hour or more).
  • Remove the pears, increase the heat, and reduce the liquid by half.
  • Spoon the reduced liquid over the pears and top with homemade whipped cream (use recipe # 80157).

Nutrition Facts : Calories 310.1, Fat 0.1, Sodium 7.8, Carbohydrate 69.4, Fiber 3.6, Sugar 61.8, Protein 0.5

CHILLED WHITE PEACHES POACHED IN ROSE SYRUP



Chilled White Peaches Poached in Rose Syrup image

With their flat bottoms, white donut peaches are easier to serve and eat than rounded ones. Lemon verbena is a fragrant herb that can be found at many farmers' markets in midsummer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

2 cups dry rose wine
1/2 cup sugar
1 strip (about 4 inches) lemon zest
4 lemon verbena sprigs (each about 6 inches long), plus more for garnish (optional)
1 1/2 cups water
4 large white donut peaches (1 1/4 pounds total)

Steps:

  • Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medium saucepan over high heat. Carefully add peaches, and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife, 20 to 25 minutes.
  • Using a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.
  • Meanwhile, return poaching liquid to a simmer, and cook until reduced by about three-quarters, about 20 minutes. Pour through a sieve, and discard zest and leaves. (You should have about 1 cup syrup.) Let cool for 10 minutes.
  • Refrigerate single layers of peaches and the syrup in separate airtight containers until cold, at least 30 minutes (or overnight). To serve, place a peach on a serving plate and spoon about 3 tablespoons syrup around each peach. Garnish with lemon verbena if desired.

POACHED PEARS WITH WINE VINAIGRETTE



Poached Pears with Wine Vinaigrette image

Poached pears served with a red wine vinaigrette.

Provided by PS2XWIZ

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h55m

Yield 4

Number Of Ingredients 12

6 medium Bosc pears, peeled with stems intact
1 cup white wine
2 cups water
2 tablespoons sugar
½ vanilla bean, halved lengthwise
2 whole star anise pods
1 small cinnamon stick
1 lemon, zested
1 orange, zested
¼ cup walnut oil
¼ cup red wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
  • Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
  • Place pears in individual bowls, and top with sauce.

Nutrition Facts : Calories 357 calories, Carbohydrate 50.6 g, Fat 14 g, Fiber 8.5 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 48.2 mg, Sugar 33.1 g

POACHED PEACHES IN SPARKLING WINE WITH BASIL & VANILLA



Poached peaches in sparkling wine with basil & vanilla image

Plump peaches poached in sparkling wine and served with silky smooth vanilla ice cream - the ideal summer pud

Provided by Tom Kerridge

Categories     Dessert

Time 20m

Number Of Ingredients 9

2 vanilla pods , seeds scraped
100g golden caster sugar
8 basil leaves
4 large peaches , cut in half and stoned
200ml sparkling wine
picked basil leaves , to garnish
1 vanilla pod , seeds only
100g mascarpone
100ml whipping cream

Steps:

  • Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
  • Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.

Nutrition Facts : Calories 404 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • Choose ripe, firm peaches for poaching. This will ensure that they hold their shape and don't become mushy.
  • Use a variety of white wines for poaching, depending on your desired flavor profile. For a sweeter gelatin, use a sweeter wine like Riesling or Gewürztraminer. For a more tart gelatin, use a drier wine like Sauvignon Blanc or Pinot Grigio.
  • Add some aromatics to the poaching liquid for extra flavor. Common additions include vanilla bean, cinnamon stick, and star anise.
  • Poach the peaches until they are tender but still hold their shape. This will usually take about 10-15 minutes.
  • Chill the poached peaches in the poaching liquid until they are completely cool. This will help them absorb the flavors of the wine and aromatics.
  • When you're ready to serve the poached peaches, arrange them on a platter and spoon some of the poaching liquid over top. You can also garnish them with fresh herbs or whipped cream.

Conclusion:

Poached peaches in white wine gelatin are a delicious and elegant dessert that can be enjoyed year-round. With just a few simple ingredients, you can create a dish that is both beautiful and delicious. Whether you're serving it for a special occasion or just a weeknight treat, poached peaches in white wine gelatin are sure to impress your guests.

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