Best Blogger Janice Tripepi poaches fresh peaches in the popular red Lambrusco sparkling wine. She then serves it with vanilla-mascarpone and crushed amaretti.
Pesche Affogate in Lambrusco
- 4 white peaches
- ½ cup blueberries
- 2 sticks cinnamon
- 5 cloves
- 6 cardamom pods, seeded and crushed
- 250 ml castor sugar
- about 1/2 bottle red or white Lambrusco
- 1 vanilla pod (or a couple of drops vanilla essence)
- 225 g tub mascarpone cheese
- 125 ml icing sugar
- a few amaretti biscuits
Janice is right when she cautions against stirring the mixture. Rather give the pan a few gentle shakes so as to not break the fruit. And use a few drops of vanilla essence instead of the vanilla seeds if you cannot get your hands on a pod.
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Halve the peaches and remove the stones. Place in a saucepan with the blueberries, cinnamon, cloves, cardamom and castor sugar and cover with the sparkling wine. Bring to the boil and cook for about 10 minutes or until the peaches are tender.
When the peaches are tender, remove them with a slotted spoon, as well as the blueberries, reserving the liquid. Place the fruit in a serving dish and allow to cool slightly. Gently remove the skins of the peaches. Continue to boil the syrup until reduced by one third and pour over the peaches. Set aside.
Scrape out the seeds from the vanilla pod and lightly stir it into the mascarpone together with the icing sugar.
Serve the peaches with a dollop of vanilla mascarpone and a few amaretti crumbled over the top for a little crunch. Enjoy with a nice glass of ice cold Lambrusco!