Poached ginger peach
Grand Hyatt, San Francisco
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4 fresh peaches
1 C heavy cream (whip to make whipping cream)
1 C strawberry couli
½ C granulated sugar
2 C water 1 tsp marinated ginger
1 pint stemmed strawberries
1/4 C sugar
½ C sparkling wine
Place peaches carefully into pot of boiling water for 10 seconds, this is called blanching, this helps in removing the skin. Heat sugar and water in a small saucepan until they begin to form a syrup. Next, infuse the chopped up ginger to the syrup. Cut peach into wedges and place in sugar ginger syrup to marinate approx. 15 min. or longer if desired. Serve peaches with the couli and whipping cream.
Place strawberries into a small sauce pan with wine and sugar. Let simmer until berries are tender/soft. Puree mixture and strain if desired for smoother sauce.