Wine-and-vanilla poached white peaches with mascarpone


Wine-and-vanilla poached white peaches with mascarpone

Total Time: 2 Hours


  • 3 cups (600g) white sugar
  • 1 x 750ml btl white wine
  • 1 cup (250ml) water
  • 1 vanilla bean, split, seeds scraped
  • 6 medium white peaches with no blemishes, firm but still ripe
  • 1/4 cup (60ml) passionfruit pulp
  • 1 tbs icing sugar mixture
  • 1 x 250g ctn mascarpone


  1. Choose a saucepan in which the peaches can fit closely together in one layer. Combine the sugar, wine, water and vanilla bean and seeds in the saucepan. Place over low heat and cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil.
  2. Use a small, sharp knife to cut a small, shallow cross in the skin at the stem end of each peach. Add peaches to the syrup (to keep peaches submerged so they will cook evenly, place a folded, clean Chux wipe over peaches then weigh down with a saucer). Reduce heat to very low and simmer very gently for 5 minutes. Cooking time will depend on the ripeness of the peach. To test for tenderness, pierce base of peach with the tip of a small, sharp knife; it should feel soft but still hold its shape. Remove from heat. Set aside for 1 hour for the peaches to cool in the syrup.
  3. When peaches are cool enough to handle, peel skin and discard. Place peaches and syrup in a container and refrigerate for 3-4 hours or until chilled.
  4. Combine the passionfruit pulp, 1 tablespoonful of peach syrup, icing sugar and mascarpone in a bowl. Cover with plastic wrap and refrigerate until required. Serve peaches with some of the syrup and a dollop of passionfruit mascarpone.