Summer Days and Summer Nights: Poached Peaches and Plums

By Peter Zinn, for The Canby Chronicle

Farmer’s markets offer more than a place to buy fresh produce. They bring local growers and neighbors together while giving shoppers an opportunity to see where their food comes from and to support those who grow it. For a community like Canby, the market is also a celebration of the agricultural abundance surrounding the city, where each season brings something new to the table, whether it be food or a new floral arrangement centerpiece at dinner.

This recipe puts two of the Willamette Valley’s seasonal strengths at the center of the plate: fresh stone fruit and local wine. Peaches and plums take the spotlight, paired with Oregon Pinot Gris and Pinot Noir respectively, to create two contrasting expressions of summer. The result is a simple dessert that lets local ingredients speak for themselves while bringing a piece of the valley to the table.

Prep Time: 15 minutes

Cook Time: 30-45 minutes

Summer Day Ingredients:

• 2 Fresh Peaches
• 2 cups Pinot Gris
• 2-4 tbsp Honey, divided
• 1 Lemon
• Optional: 1 Tbsp fresh grated Ginger
• Optional: 1 Vanilla Bean

Summer Night Ingredients:

• 2 Fresh Plums
• 2 cups Pinot Noir
• 2-4 Tbsp Honey, divided
• 1 Orange
• Optional: 1 Cinnamon Stick
• Optional: 1 Star Anise

Prep Directions:

1. Bring a large pot of water to a boil, using enough water to fully submerge all fruit.
2. Score a small “X” at the base of each fruit with a paring knife
3. Submerge the fruit in the boiling water for 1-3 minutes.
4. Remove fruit from boiling water and immediately submerge in an ice bath.
5. Once cool enough to handle, peel away skins by hand. Use the paring knife for any pieces not peeling away easily.
6. Halve fruit and remove stones
7. Zest and juice the lemon, reserving the zest for garnish.
8. Zest the orange, reserving the zest for garnish.

Summer Day Cooking Instructions:

1. Bring two cups of pinot gris to a boil over medium heat. Use a sauce pan to ensure that the peaches can have as much surface area submerged as possible. For a brighter flavor, add fresh ginger or a scraped vanilla bean with its pod.
2. Add the peach halves and 2 tbsp of honey and reduce to medium-low to simmer for 10-15 minutes, until tender but still holding their shape. Rotate fruit intermittently to ensure complete soaking.
3. If serving immediately, remove fruit from poaching liquid and leave to rest for 15-20 minutes. Raise temperature to medium heat and reduce liquid to a syrupy consistency. Add remaining honey for extra sweetness if desired. Remove the vanilla bean pod if used, and finish sauce with fresh lemon juice. If storing, store fruit in poaching liquid in a covered container under refrigeration for 3-4 days.
4. Drizzle sauce over peach halves and finish with lemon zest.

Summer Night Cooking Instructions:

1. Bring two cups of pinot noir to a boil over medium heat. Use a sauce pan to ensure that the plums can have as much surface area submerged as possible. For a darker and spicier flavor, add a cinnamon stick and/or a star anise pod .
2. Add the plum halves and 2 tbsp of honey and reduce to medium-low to simmer for 10-15 minutes, until tender but still holding their shape.Rotate fruit intermittently to ensure complete soaking.
3. If serving immediately, remove fruit from poaching liquid and leave to rest for 15-20 minutes. Raise temperature to medium heat and reduce liquid to a syrupy consistency. Add remaining honey for extra sweetness if desired. Remove the star anise and cinnamon if used. If storing, store fruit in poaching liquid in a covered container under refrigeration for 3-4 days.
4. Drizzle sauce over plum halves and finish with orange zest.