POACHED PEACHES IN CHAMPAGNE

Steps:

• Make a very light incision all around peach skins.
• Plunge the peaches briefly into boiling water, then into cold water, and peel.
• Place in a shallow pan and douse with champagne.
• Add the syrup and vanilla bean.
• Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil.
• If peaches are very ripe, they will be poached after 5 minutes.
• Place peaches and syrup in a cool place, but do not refrigerate.
• Drain peaches, reserving the poaching liquid.
• Wash strawberries, remove any leaves, and purée in a blender or food processor.
• Place in a bowl and stir sugar into the purée.
• Stir romance whipped cream into the strawberry purée and add lemon juice.
• Serve on round plates, or in glass dishes or small bowls.
• Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top.
• Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.
• ROMANCE WHIPPED CREAM:.
• Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.
• Yield: 1 1/4+ cups.