Welcome to our Recipe of the Month page.  

The recipes posted here are from our POD members, family or friends.  Please give them a try and check back often as they keep changing.

This months Recipe is from Steve Lee

Peaches with Basil-Zinfandel Syrup

Serves 6

Ingredients:

1½ cup water
1½ cup sugar
1 bottle Zinfandel or other full-bodied fruity red wine
3 full sprigs of cinnamon basil
6 ripe, firm fleshed, freestone peaches
½ cup heavy cream
1½ tsp sugar
½ tsp vanilla extract
1 tbsp crème fraiche, optional

Method:

1.     Simmer the water, sugar, Zinfandel and basil in a non-reactive pot for 5 minutes.

2.     Blanch, shock and peel the peaches working quickly to prevent browning (you can toss them in a small amount of sugar to help). Cut in half to remove the pit, then cut into large wedges, about ¾" thick. Place the wedges into the syrup, adding a little more water if needed to completely cover the fruit. Bring back up to a simmer, occasionally gently stirring the fruit, and then immediately remove the pot from the heat. Let the peaches cool in the syrup (use an ice water bath if needed to prevent the peaches from over cooking). Chill the peaches in the syrup.

3.     Prepare a chantilly (softly whipped cream) from the cream, sugar, vanilla and crème fraiche and keep refrigerated until you are ready to serve dessert. If the chantilly has softened, gently whisk a few times to restore proper consistency.

4.     Serve the peaches with a little of the syrup, a dollop of chantilly cream and a crisp cookie.