Recipe

Sauted Peaches And Pecans In Chardonnay Vanilla Syrup Recipe

Add Step-by-Step Photos	Charlii / All my dishes 1 year, 6 months ago In this dessert the sophisticated flavours of Chardonnay and vanilla liven up sweet, Southern U.S. peaches. If having company for dinner, prepare the syrup ahead of time and the fruit just before serving for a seemless and elegant finale. Prep:10m Cook:20m Servings:4	Charlii
	southern goodness

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Ingredients

SYRUP:

1 cup Water 250 mL

1 cup Sugar 250 mL

1 cup Chardonnay wine 250 mL

1 vanilla bean, split with a knife (raise seeds out of pod and replace to release and enhance flavor)

PEACHES:

2 tbsp butter 30 mL

4 Southern U.S. peaches, peeled, pitted and sliced 4

1/2 cup Southern U.S. pecans, toasted and chopped 125 mL

ICECREAM:

Vanilla ice cream for serving

Directions

Prepare syrup: In a small saucepan over medium-high heat, add water, sugar, wine and vanilla bean. Bring to a boil and reduce heat to medium-low. Simmer for 15 minutes and remove vanilla bean. Scrape seeds from bean into syrup and set aside.

Prepare peaches: In a large sauté pan over medium-high heat, heat butter until golden and bubbling. Add peaches and cook, flipping as they turn golden. When peaches are well browned add vanilla syrup (syrup will bubble up) to pan and bring to a boil. Remove from heat and add toasted pecans.

To serve, allow peaches to cool slightly. Divide into bowls and spoon syrup around peaches. Top with a generous scoop of vanilla ice cream and serve immediately.

Serves 4

Tip: Syrup can be prepared up to 1 day in advance and stored, tightly covered, in refrigerator. Peaches can be served cold, warm or at room temperature.

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