Champagne Poached Peaches recipe

This dish is pure sophistication. Peaches and champagne create a dessert worthy of the finest dining.


4 peaches
2 cups champagne
1 cup water
1 cup superfine sugar
1 clove
1 ½ cups cream
1 pint strawberries, divided
1 teaspoon sugar
½ teaspoon vanilla extract
Mint sprigs, for garnish


1. Bring a large pot of water to a boil over high heat. Using a sharp knife, make cuts on the top of each peach in the shape of a cross. Place into the boiling water just long enough to loosen skin; then gently lift from the pot using a slotted spoon and immediately place into cold water to cool. Peel off the skins.

2. Combine champagne, water, sugar, and clove in a medium pot over high heat. Bring to a boil and reduce to a very gentle simmer. Add peaches and cook 8 minutes. Using a slotted spoon, remove peaches and set aside to cool.

3. Meanwhile, prepare the strawberry cream. Beat cream in a large bowl with an electric mixer until medium peaks form. Puree 2 cups strawberries with sugar and vanilla in a food processor until smooth; fold into the whipped cream. Cut remaining 2 cups strawberries into ¼-inch dice and fold into whipped cream.

4. To serve, place two spoonfuls of strawberry cream onto a serving plate, and smooth out to a circle. Top with a chilled pear and decorate with extra berries and a sprig of mint.

5. Place two spoonfuls of the strawberry cream on a serving plate, and smooth out to a circle. Top with a poached pear and decorate with some extra strawberries and sprigs of mint.

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