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Peaches Poached In White Wine

  • Yield: 4 servings


  • 1 orange
  • 1/2 medium lemon
  • 8 ripe peaches
  • 2 cups water
  • 2 cups dry white wine
  • 1 cup sugar
  • 1 vanilla bean


  • Cut the orange and lemon in thin slices, and remove the seeds. Peel the peaches, cut in half and remove the pits. Place the peaches in a single layer in a casserole. Add water, wine, sugar and vanilla bean, and cover with the orange and lemon slices. Add more liquid if necessary to barely cover fruits. Bring the ingredients to a gentle boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 20 minutes or until the peaches are cooked through. Turn off the heat and let the peaches cool in the syrup. To serve, remove the peaches from the syrup and place in a glass bowl, top with the orange and lemon slices, then strain the syrup over the fruit. Cover and refrigerate for 4 hours before serving.