Peaches Poached In White Wine

• 1 orange
• 1/2 lemon
• 8 ripe peaches (white if possible)
• 2 cups water
• 2 cups dry white wine
• 1 cup sugar
• 1 vanilla pod

1. Cut orange and lemon half into thin slices and remove the pits.
2. Place the peaches in a single layer in a casserole.
3. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices.
4. The liquid should barely cover the fruit.
5. Cut a round of wax paper the same size as the casserole and make a small hole in the middle.
6. Bring the fruit to a boil, then skim any foam that rises to the surface.
7. Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes.
8. Turn off the heat and let the peaches cool in the syrup.
9. Remove the peaches from the syrup with a slotted spoon.
10. Slip off their skins.
11. Place the peaches in a glass bowl and top with the orange and lemon slices.
12. Strain the syrup over the top.
13. Cover and refrigerate for at least six hours.

orange, lemon, peaches, water, white wine, sugar, vanilla pod

Taken from cooking.nytimes.com/recipes/10416 (may not work)