Champagne Poached Saturn Peach
Champagne Poached Saturn Peach
Rated 5.0 stars by 1 users
Category
Dessert
Servings
6 servings
Prep Time
30 minutes
Cook Time
55 minutes
Author:
Melissa's Corporate Chefs
Ingredients
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1 bottle Charles Heidsieck Champagne
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2 vanilla beans, split
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2 canela (cinnamon sticks)
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1 cup honey
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3 stems lavender
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6 small whole Saturn Peaches
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2 South African Baby Pineapples, peeled and small diced
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1 Strawberry Papaya, peeled and seeded
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1 melon, peeled and seeded
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6 lavender flowers, fresh tops for garnish
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1 tablespoon dried coconut chips, toasted and chopped
Directions
To Make Poaching Liquid
In a medium sauce pan place the first 5 ingredients, bring to a boil and reduce to a simmer for 15 minutes.
Then strain through a china cap.
To Poach
In a sauce pot place whole peaches in poaching liquid, place steamer basket on top of peaches to hold peaches under liquid and simmer for 30-40 minutes until soft.
Once peaches are soft pull peaches out of liquid and let cool at room temp or refrigerate.
To Make Salsa
Mix pineapple, papaya and sprite melon together, add 1/2 cup of champagne syrup and let marinate for 15-20 minutes.
To Serve
Core peach from the stem end removing the seed and leaving the bottom.
Add 1 tablespoon of fruit salsa.
To Garnish
Add toasted coconut and lavendar top, served chilled.
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