Wine-Ey Peaches & Cream Recipe

Peaches: Fresh, ripe peaches are essential for this recipe. They provide natural sweetness and a juicy texture.

White wine: Choose a good quality white wine that you enjoy drinking, as it will infuse the peaches with its flavor.

Heavy cream: This is used to make the whipped cream. It should be cold to whip up properly.

Sugar: Adds sweetness to the whipped cream, balancing the tartness of the peaches and wine.

Vanilla extract: Enhances the flavor of the whipped cream with a subtle, aromatic note.

When cooking the peaches in the white wine, make sure to keep the heat at a steady medium level to avoid burning the fruit. Stir occasionally to ensure even cooking and to allow the wine to infuse the peaches with its flavor. For the whipped cream, chill the mixing bowl and whisk in the freezer for about 10 minutes before use; this helps the cream whip faster and achieve better volume.

• peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness to peaches, making them an excellent alternative.

• white wine - Substitute with apple juice: Apple juice provides a sweet and slightly acidic flavor that can mimic the taste of white wine without the alcohol content.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich and creamy texture similar to heavy cream, with a slight coconut flavor that can add an interesting twist.

• sugar - Substitute with honey: Honey can provide the same level of sweetness as sugar, with an added depth of flavor.

• vanilla extract - Substitute with almond extract: Almond extract has a strong, sweet flavor that can serve as a good alternative to vanilla extract, though it will impart a slightly different taste.

• Allow the peaches to cool completely before storing. This prevents condensation, which can make the peaches soggy.
• Transfer the cooled peaches and wine mixture to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the peaches in the refrigerator for up to 3 days. The wine will help preserve their flavor and texture.
• For longer storage, place the peaches in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness. Frozen peaches can be stored for up to 3 months.
• When ready to use, thaw the peaches in the refrigerator overnight. This slow thawing process helps retain their texture and flavor.
• Whip the heavy cream just before serving to ensure it remains light and fluffy. Store any leftover whipped cream in an airtight container in the refrigerator for up to 2 days.
• If you prefer, you can freeze the whipped cream separately. Spoon dollops onto a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Thaw in the refrigerator before serving.

• Preheat your oven to 350°F (175°C). Place the peaches in an oven-safe dish, cover with aluminum foil, and warm for about 10-15 minutes until heated through. This method helps retain the wine flavor and keeps the peaches tender.
• Alternatively, you can reheat the peaches in a microwave. Place them in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Check and stir halfway through to ensure even heating.
• For the whipped cream, it's best to whip up a fresh batch if possible. However, if you have leftover whipped cream, you can gently re-whip it with a whisk to restore some of its fluffiness before serving.

• Saucepan: Used to cook the peaches and white wine over medium heat until the peaches are tender.

• Mixing bowl: Used to whisk together the heavy cream, sugar, and vanilla extract.

• Whisk: Essential for whipping the heavy cream mixture to form soft peaks.

• Knife: Needed to halve and pit the peaches.

• Cutting board: Provides a safe surface to halve and pit the peaches.

• Measuring cups: Used to measure out the white wine and heavy cream accurately.

• Measuring spoons: Used to measure the sugar and vanilla extract precisely.

• Serving plates: Used to serve the warm peaches with a dollop of whipped cream on top.

• Spatula: Helpful for transferring the peaches from the saucepan to the serving plates.

Use canned peaches: Substitute fresh peaches with canned peaches to save prep time. Ensure they are drained well before cooking.

Pre-chill the bowl: Chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the heavy cream. This speeds up the process.

Use an electric mixer: Opt for an electric mixer instead of a hand whisk to achieve soft peaks faster when whipping the cream.

Simmer with a lid: Cover the saucepan while cooking the peaches in white wine to reduce cooking time and retain moisture.