*  Exported from  MasterCook  *
 
                  Peaches Poached in Red Wine with Pepper
 
 Recipe By     : Florence Fabricant -n NY Times -July 4, 1993
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Desserts                         Fruit
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    black peppercorns
    1      cup           port wine
                         Peel of 1/2 lemon
    1                    vanilla bean
    6                    bay leaves
      1/2  bottle        red wine - cote du rhone or pinot noir
    2 1/2  tablespoons   honey
    6                    ripe peaches
 
 1. Place the peppercorns in a square of cheesecloth  and the tie securely with 
 string. In a large saucepan, combine the port, lemon peel, vanilla bean, bay le
 aves, wine, pepper sachet and bring to a boil. Stir in the honey and remove the
  saucepan from the heat. Add more honey if necessary. Cover the saucepan and se
 t aside.
 
 2. Half fill  large saucepan with water and bring to a boil. Plunge peaches int
 o boiling water and let them sit there for one to two minutes, then rinse them 
 under cold water and peel them. Place them in the warm wine over medium heat an
 d bring to simmer. Simmer for 10 minutes. Remove from heat, cover and cool.
 
 3. Remove fruit from syrup and place it in shallow bowl. Pick out bay leaves an
 d stick them in fruit at stem where leaves would be. Cut the vanilla bean into 
 six segments and place one in each peach to make a stem. Set aside in a cool pl
 ace, outside the refrigerator, until ready to serve.
 
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 NOTES : Adapted frin roger Verge’s “Entertaining in the French Style”.

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