Riesling-Poached Peaches with Tarragon and Salted Sour Cream

• 2 1/2 cups semidry Riesling
• 1/4 cup sugar
• 1/2 vanilla bean, split and scraped
• 5 tarragon sprigs
• 4 ripe but firm freestone peaches, halved and pitted
• 2/3 cup sour cream
• Salt

1. In a medium saucepan, combine the wine, sugar, vanilla bean with seeds and 1 tarragon sprig and bring just to a boil.
2. Add the peach halves and simmer over moderate heat, turning occasionally, until tender, about 10 minutes.
3. Let cool completely, then refrigerate until chilled, at least 1 hour.
4. In a medium bowl, whisk the sour cream with a big pinch of salt.
5. Dollop the cream in bowls and top with the peach halves and some of their poaching liquid.
6. Garnish each plate with a tarragon sprig and serve.

semidry riesling, sugar, vanilla bean, tarragon sprigs, peaches, sour cream, salt

Taken from www.foodandwine.com/recipes/riesling-poached-peaches-tarragon-and-salted-sour-cream (may not work)