Have you ever read the term "poached" and thought that whatever that means it must be too hard for the average chef to tackle?? I had a man impress me with that term once when he made me dinner for the first time. Let me help you here. It means to boil it. That's it. That is all. I prefer all American deserts most of the time, and the really crazy fancy stuff is something I am not comfortable with. I like a good cookie. A Pie. Cakes in every possible flavor. Hello... brownies anyone? Learning to recreate these more upscale recipes has been super fun. Until I have to eat them all. It's like me and the dog, and he's not getting any.
Here are your ingredients. Makes enough for six.
Remove the skin and pits of the peaches. Cut into quarters. Take 2 cups Riesling wine, 1/3 cup sugar, and 2 tsp vanilla extract in a saucepan and bring to a boil. Add peaches and cherries, then reduce the heat to a simmer for 8 to 10 minutes, or until the peaches and cherries are as tender as you like them. Use a slotted spoon to transfer the fruit to bowls. Let the liquid reduce to 3/4 a cup. Pour this mixture over the cherries and let chill for 24 hours before serving.
I made homemade whipped cream using 2 cups heaving whipping cream and a little sugar. Using a hand mixer on high until it was thick enough to stand on its own and little peaks formed.
Somebody hand me a spoon.
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