Poached Peaches and Cream

• 4 firm ripe peaches
• 2 cups sweet champagne (labeled demi sec)
• 1/2 cup sugar
• 1 vanilla bean, split, seeded
• Freshly whipped heavy cream, for topping

1. Bring a pot of water to a boil.
2. Make small Xs on the bottom of the peaches with a sharp knife.
3. Drop them into the pot of boiling water and leave them in for about 15 to 20 seconds, so their skins will loosen.
4. Remove the peaches with a slotted spoon, and allow them to cool.
5. Peel the peaches, slice them in half, and remove the pits.
6. Bring the champagne, sugar, and vanilla bean and seeds to a boil in a medium saucepan, stirring to dissolve the sugar.
7. Reduce heat, and simmer for 5 minutes.
8. Slip in the peach halves, and poach for 5 minutes, or until tender.
9. Remove the vanilla bean, and transfer the peaches to a serving dish along with the champagne syrup.
10. Let cool completely before serving.
11. Top with freshly whipped cream.
12. You want to avoid overly ripe peaches for this recipe.
13. They need to have a touch of firmness to them, or they will turn out mushy.

firm ripe peaches, sweet champagne, sugar, vanilla bean, freshly whipped heavy cream

Taken from www.epicurious.com/recipes/food/views/poached-peaches-and-cream-384074 (may not work)