Fresh Peaches in Gewürztraminer Reduction

Ingredients

Summer in a bowl!  The preparation time for this gorgeous dish is really just a few minutes if you make the lightweight gewürztraminer reduction ahead of time. We keep a squeeze bottle-full handy in the fridge door.  Recipe works equally well with nectarines.  Garnish with a joint of fresh mint leaves.  Optional:  add a dollop of creme fraiche or ricotta cheese for bonus protein and luxurious texture.

Tip:  Room temperature peaches offer über flavour and fragrance. Serve family style at picnics.

• 1 ripe freestone yellow or white peach per person
• 1 (750ml/26oz) bottle of spicy gewürztraminer - one redolent of peaches or stone fruit.
  (BC and Ontario wineries offer superb gewürztraminers, but you may have to add a touch of honey if the sweetness rating reads less than 03)
• Fresh mint leaves - one joint per person
• Almond biscotti or olive oil shortbread cookies (optional)

Methodology

Peaches
Peaches may be pared by hand using a very sharp paring knife, or blanched & peeled using the hot/cold water bath method.  Hand paring makes for a more rustic appearance, while blanching affords a more elegant, finished look.  

To blanch, bring a large pot of water to a boil and, using a slotted spoon, place one peach into the water for 60-90 seconds (turning to expose all surfaces equally).  Remove peach from boiling water with the slotted spoon and place in an ice bath to arrest cooking.  Test for readiness with the tip of a sharp knife.  Skin should peel away easily.  If it does not, return peach to the boiling water for an addition 45 seconds or so, then re-calculate blanching time for the balance of the peaches.  Remaining peaches can be blanched two or three at a time, moving quickly to transfer them from the boiling to ice water.

Gewürztraminer Reduction
Pour contents of  bottle of gewürztraminer into a non-reactive pan.  A wide shallow pan will reduce 'reducing' time as there is more exposed surface area allowing greater evaporation. Bring contents to a boil then reduce heat to medium and simmer for 45 minutes or so until volume is reduced to about one-quarter (75% reduced).  Remove from heat and cool in pan, then pour reduction into an 8-oz/250ml squeeze bottle (you will have about six ounces). Use a soft rubber spatula to get every last precious drop out of the pot.

Tip:  Use a permanent marker to make a small dot just above the surface of the liquid, before boiling. This will help you judge when you have reached the one-quarter mark.  Hot liquids have a much lower viscosity (appear thinner) than cooled liquids, so guessing is difficult.

Assembly
Peel and slice peaches.  Arrange in individual serving bowls, turning the rough pit surface of a few slices up to showcase their rosy pink edges.  Drizzle with enough gewürztraminer reduction to create a delicious puddle at the bottom of the bowl.   Garnish with a joint of fresh mint, and a dollop of rocotta or creme fraiche if using.

Optional: Serve a few small almond biscotti or olive oil shortbread cookies on the side, to soak up the broth of peach juice and reduction left in the bowl.

Submitted by:

C@H Kitchen