Golden Peaches in a Wine Cloud

FAT bastard Chenin Blanc

Herman Lensing from SARIE KOS

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You will need:

  • 200 g (250 ml) white sugar
  • 1 x 750 ml FAT bastard Chenin Blanc
  • 2 cinnamon stick
  • 5 ml vanilla essence
  • 6 yellow peaches, freshly halved
  • 4 egg yolk
  • 100 g (125 ml) caster sugar
  • 125 ml any sweet wine

  • Tip: You can poach any fruit – even berries. Unleash your imagination!
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METHOD:

  • Combine white sugar, FAT bastard Chenin Blanc, cinnamon and vanilla in a medium size pot (preferably a beautiful yellow one like mine)
  • Turn up the heat to boiling point and stir until sugar dissolved completely.
  • Reduce heat to a simmer and add peaches to the wine.
  • Poach for 8 – 12 minutes or until the peaches are soft but not mushy.
  • Set aside to cool while preparing the wine cloud (a foam sauce is also known as Sabayon).
  • Position a glass mixing bowl over a pot with simmering water - the base of the bowl should not touch the water.
  • Combine the egg yolks, caster sugar and wine in the bowl and blend with handheld mixer until a thick foam forms, approximately 8-10 minutes.
  • Remove the bowl from the heat and keep mixing until it reaches room temperature.
  • Place cooked peaches on serving plate adding the liquid from the pot.
  • Spoon the wine cloud over the peaches.
  • Use a kitchen blowtorch to scorch the cloud until golden brown. Serve immediately.