Wine Soaked Peaches ( over Angel Food Sponge Cake) GUEST BLOG

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This Clinton Kelly recipe from The Chew was brought to our lake home by my sister in law Andrea on a recent visit -- it was so delicious and refreshing especially for a hot summer day. Served over store bought angel food cake and with fresh whipped cream we omitted the ice cream as it was already perfect!


WINE SOAKED PEACHES

  • 4 peaches (pitted, sliced into eighths)
  • 1 bottle white wine (about 5 cups)
  • 1/2 cup sugar
  • 2 orange peels
  • 1 vanilla bean (split)

WHIPPED CREAM

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar

TO SERVE

  • vanilla ice cream (to serve)
  • store-bought angel food cake (to serve)
  • lime zest (to garnish)
  • whipped cream (to serve)
  • Place peaches in a large mason jar.
  • In a medium saucepan, add wine, sugar and orange peel, and allow to reduce until 4 cups. Once reduced, pour mixture over peaches in mason jar. Add vanilla bean and close mason jar, allowing peaches to soak until tender, about 1 hour.
  • For the Whipped Cream: in the bowl of a stand mixer fitted with whisk attachment, add the heavy cream. Whip on medium-high speed until it foams. Add sugar and continue whipping until soft/medium peaks form.
  • To Serve: place a slice of angel food cake in a bowl. Top with ice cream and peaches. Serve with whipped cream and garnish with lime zest.
  • For the Simple Syrup: in a small saucepan add the water and sugar. Bring to a simmer and allow sugar to dissolve. Remove from heat and allow to cool completely.
  • Tips:
    - This is the perfect dessert to bring to a party!
    - Make it an easy spritzer by adding a slice of peach, wine syrup, a splash of white wine and top with seltzer.

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