PEACHES IN PORT
Number Of Ingredients 8
Steps:
- Peel the peaches. Cover and set aside. Pour the port, sugar and brandy into a mixing bowl and stir until sugar is completely dissolved. Place peaches in a pan just large enough for them to fit. This way the peaches stay in place, rather than floating and bobbing as the liquid boils. Carefully pour wine mixture into pan. Add the cinnamon stick. Pour just enough water into pan to cover the peaches. Bring the liquid to a boil, then reduce heat and gently simmer until peaches are cooked - 20 to 30 minutes, depending on the firmness of the peaches. The peaches should be softer, but not mushy. Remove pan from heat and allow to cool to room temperature. Tip: Check firmness of peaches after simmering 15 minutes, then every 5 minutes. Peaches can overcook quickly, and turn mushy. If peaches give when gently pressed, remove from heat. After cooling, remove peaches from pan using a slotted spoon. (Fruit can be bruised or split open if tongs are used.) Place in a glass bowl or storage container and cover. Remove cinnamon stick and place pan back on heat and bring to a rolling boil. Boil to reduce liquid further. It will not become a thick syrup, but color and flavor will become more intense. Remove and allow liquid to cool to room temperature. Pour cooled liquid over peaches and store or serve. Serve peaches with port sauce, either hot or cold. Add a scoop of vanilla ice cream on the side for a cool, creamy element to this dessert. Try one of the variations below for something a little different: Use firm plums rather than peaches, and reduce the cooking time by 10 minutes, or Mix 3 Tbsp. powdered sugar with 8 oz. (250 gr) of mascarpone cheese until smooth and creamy. Cut peaches in half and add a dollop of cheese mixture on top of each peach half just before serving.
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