Is it just me, or does July and August always go faster than any other months in the year? Take January for example…The Longest Month Everrrrr. It drags, and then it drags some more, then when you think it is all over, it drags some more, and then you run out of money and trying to survive on baked beans until next pay day (maybe it’s just me?)…But for some unexplained reason, summer months are always gone before you know it! OK, I know we are still in August, so it’s not all gone yet, but I swear time has been going twice as fast over the last weeks!
That is why I’m posting this recipe now, because it’s a peak of the season for stone fruits, especially beautiful and super sweet peaches. I also have almost a whole fridge stuffed with apricots, so watch this space for more jams, cakes and juices 😉
Few things that I’m going to do differently when making these lovely poached peaches in sparkling wine next time:
- peel the skin off the peaches once they are poached (it comes off really easily, so no worries about causing any damage to the peaches!)
- make sure they are completely cool before adding any whipped cream on top (as you can see, I was not patient at all and my whipped cream turned into soup)
However, other than that, this is just the most beautiful, summery dessert you can have! Ready in no time, plus, there is a splash of booze in them, what else do you need?!? They were super soft, juicy, with beautiful combination of basil and vanilla flavors.
Poached peaches are not really a new idea, but this is the first time I’ve had them with addition of sparkling wine, what was even better, I didn’t use the whole bottle of sparkling wine to make the syrup, so there was plenty left to drink, along with poached peaches! Win- win 😉
I found this recipe in Good Food Magazine, but made few tweaks and adjustments to make it vegan. It seems to be my latest hobby, finding tons of wonderful and inspiring recipes and turning them into vegan version. So I have stocked up on magazines, applications, websites and other fantastic blogs, took millions of pictures (which are still in need of edit!), and I can’t wait to share the results with you guys, so stay tuned…
Lots of love, and remember to go and enjoy some summer!!!
- 2 vanilla pods (seeds scraped)
- 3/4 cup golden caster sugar (or coconut sugar)
- 10 leaves basil
- 4 large peaches (halved and stoned)
- 1 1/2 cup sparkling wine
- 1 1/2 cup water
- 3/4 cup coconut cream
- 1 tbsp icing sugar
- 1 vanilla pod (seeds only)
- 1/3 tsp lemon juice
In a medium saucepan, put together vanilla pods, seeds, sugar and water and bring to the boil over a medium heat, once boiling, add basil and peaches.
Poach for 3 minutes, then put a lid on the pan and set peaches aside to cool in a syrup.
Once syrup and peaches cooled down, pour sparkling wine and leave aside for another 10 minutes.
In a mean time, beat coconut cream, icing sugar, lemon juice and vanilla together until soft peaks.
Serve the peaches in a bowl with plenty of syrup, finish with a spoonful of whipped cream and few basil leaves.