Crepes Filled with Poached Peaches
Submitted by wmichael65
Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minFrozen peach slices poached in a ruby-red wine syrup spiked with raspberry preserves, orange zest, cinnamon, and cloves, spooned over folded crepes and finished with a dollop of vanilla yogurt or whipped cream. This is a restaurant-quality dessert that takes 25 minutes.
The poaching liquid starts as red wine and raspberry preserves boiled together until the preserves melt and the syrup thickens. Straining it removes the whole spices and zest while keeping all that concentrated flavor. The resulting syrup is deep red, fragrant, and just thick enough to coat the peach slices.
Frozen peaches are actually ideal here. They’re picked and frozen at peak ripeness, so they taste better than most off-season fresh peaches. They also absorb the wine syrup as they thaw and warm, soaking up flavor from the inside out.
Let the peaches cool in the syrup after cooking. This resting time allows the fruit to absorb even more of the wine-raspberry flavor. The syrup continues to thicken as it cools, clinging to each slice.
Chef Tips
- Use a fruity, medium-bodied red wine like Merlot or Pinot Noir. Heavy, tannic wines make the syrup bitter.
- Separate the frozen peach slices carefully as the liquid returns to a boil. Forcing them apart breaks the slices.
- Store-bought crepes work perfectly here. The star is the peach filling, not the crepe itself.
- Serve immediately after plating. The syrup soaks into the crepes quickly and they lose their texture.
Variations
- White wine poach: Use a sweet white wine like Moscato instead of red for a lighter, golden syrup.
- Mixed berry: Add a handful of fresh raspberries to the peaches during the last minute of poaching.
- Bourbon peaches: Replace ¼ cup of the wine with bourbon for a warm, caramel-tinged Southern spin.
Ingredients
Directions
In a small saucepan, combine the wine, preserves, orange zest, cinnamon and cloves and bring the mixture to a boil over high heat.
Continue cooking until the preserves are melted and the liquid has thickened, about 6 to 7 minutes.
Strain the liquid into a large skillet, transferring the cinnamon stick to the pan.
Add the frozen peaches to the liquid and over medium-high heat bring the liquid to a slow boil, carefully separating the frozen slices.
This will take about 3 to 4 minutes. once the liquid returns to a boil, cook until the peaches are just warmed through, about 3 minutes.
Turn off the heat and let the peaches cool in the syrup.
Place 2 crepes folded in quarters on each plate.
Lleave the extra 2 crepes for seconds. Spoon the peaches over the crepes and top with vanilla yogurt or softly whipped cream, if desired.
serve at once.
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