Yellow Peaches, Plums, Nectarines, And..

Cooking Instructions

Wash the fruit. In a large pot, combine the wine, sugar, star anise, and peppercorns, and bring to a boil. Reduce the heat to a simmer, add the peaches, and simmer for 5 to 10 minutes, until tender but not soft. Remove the peaches with a slotted spoon to a plate.

Add the plums to the wine and simmer for 5 to 10 minutes, until tender but not soft. Remove the plums to a separate plate.

Add the nectarines to the wine and simmer for 5 to 10 minutes, until tender but not soft. Remove the nectarines to a separate dish. Add the figs to the wine, simmer for 10 to 15 minutes, then remove them to their own plate.

Raise the heat to medium high and cook the poaching liquid to reduce it by two thirds, about 20 minutes.

To serve, arrange the fruit on individual plates. Drizzle with a spoonful of poaching liquid. Garnish with crème fraîche and sprigs of mint, lemon balm, or spearmint.

Wine Pairing(s)

Gould Campbell Vintage Porto

Fonseca Vintage Port

Royal Oporto 10-Yr Tawny Port

Ferrari Brut

Cockburn Vintage Port

Warre's 'King's' Tawny Port

Marwood Brut

Yellowglen Yellow

Kriter Blanc de Blancs Brut

Warre's 'Warrior' Special Reserve Port