Monday, March 26, 2012

Poached Peaches and Cream

"Poached Peaches?" you say with a squirmish little face? It's ok, so did I when Mr. Chef presented his "appetizer" one night. Well, let me just tell you...Wipe that worried little look off your face and dig in! These babies are yummy yummy yummy and fast and easy and really pretty healthy!
My creative husband came up with these on a whim one night because we needed to use my COSTCO size tub of sour cream that I bought on a whim one night. Who buys Sour Cream at Costco when you don't have something specific to use it for and there are only 2 of you (i'm leaving out my 1 yr. old, she doesn't eat enough sour cream to count)? Well, apparently I do :)
So, go buy your sour cream at Costco, just for fun, and get your poachin' on!

1 15.25 oz. can peach halves in heavy syrup
2 tsp. lemon juice
2 tsp. vanilla
1 Tbsp. Brown Sugar
1/4 tsp. Allspice
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon

1 C Sour Cream
2 Tbsp. sugar
1 tsp. vanilla

Drain peach syrup into shallow pan. Add lemon juice, vanilla and brown sugar. Cook on medium/high heat until warm, stirring until sugar dissolves completely. Add spices (Allspice, nutmeg and cinnamon).
Bring to a boil, stirring occasionally. Add peach halves, flat side down. Cover the pan but leave the lid open a crack. Allow to boil until sauce is about 1/2 it's original volume.

While boiling prepare sauce. Whip sour cream, 2 Tbsp sugar and 1 tsp vanilla together until soft peaks* form.

Serve sauce on top of peaches.

*Soft Peaks: When you turn your whisk upside down, the peaks are just starting to hold. They're soft and melt back into themselves after a second.You can go a little longer if you prefer and make "firm peaks" that are still soft but hold their shape.

Hope you all enjoy this as much as we did!

**serving suggestion: Make and serve these in individual ramekins with one peach half in each ramekin. This is the way we usually do it and it creates a more sophisticated feel. Kind-of fun :)

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