Poached Peaches

4 ingredients
5 steps

Ingredients

  • 8 large freestone peaches
  • 1 bottle white Zinfandel
  • 1 c. sugar
  • 1 whole vanilla bean, split

Directions

  1. 1
    Remove skins from peaches by dipping in boiling water, then transfer to ice water.
  2. 2
    Heat wine and sugar until sugar dissolves. Add vanilla bean.
  3. 3
    Halve peaches; cook in syrup 10 minutes over low heat.
  4. 4
    Cool at room temperature.
  5. 5
    Serve garnished with a cookie.

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