This recipe is an accompaniment for Pistachio Blancmanges .
Active time: 20 min Start to finish: 1 hr
• Peaches can be poached and peeled 2 days ahead. Pour syrup over peaches and chill, covered. Bring to room temperature before serving.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
Step 2
Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
Step 3
Peel peaches and serve whole with syrup.
