Riesling-Poached Peaches with Tarragon and Salted Sour Cream Recipe
Enjoy the last of our beautiful Central Coast peaches, and impress your friends with this super-easy summer dessert recipe that will impress even your most discerning friends! This five-ingredient dessert is an elegant way to serve peaches. Present the fruit halves skin-on or peel them while they’re still warm. For the rosiest color, look for peaches that have a lot of blush to the skin.
INGREDIENTS
Recipe for those incredible Peaches
- 2 1/2 cups dry Riesling (We recommend Claiborne & Churchill 2014 Reisling)
- 1/4 cup sugar
- 1/2 vanilla bean, split and scraped
- 5 tarragon sprigs
- 4 ripe but firm freestone peaches, halved and pitted
- 2/3 cups sour cream
- Salt
For this Recipe:
In a medium saucepan, combine the wine, sugar, vanilla bean with seeds and 1 tarragon sprig and bring just to a boil. Add the peach halves and simmer over moderate heat, turning occasionally, until tender, about 10 minutes. Let cool completely, then refrigerate until chilled, at least 1 hour.
In a medium bowl, whisk the sour cream with a big pinch of salt. Dollop the cream in bowls and top with the peach halves and some of their poaching liquid. Garnish each plate with a tarragon sprig and serve.
The peaches can be refrigerated in their poaching liquid for up to 3 days.
