Chef Daniel Boulud’s Peppery Peaches With Sauternes

The natural syrup that comes from braising the peaches in wine provides just the right amount of sweetness with no added sugar.

How to Make Chef Daniel Boulud's Peppery Peaches with Sauternes
 Thomas Schauer

When you’re a fit guy who wants to keep making muscle gains in the gym, diet can make or break your progress. But that doesn’t mean you want to give up sweet indulgences altogether, right? 

This not-to-sweet dessert gets its addictive flavor from the natural sweetness of the peaches and a Sauternes wine, which work together to create a velvety syrup that you’ll be licking from the bottom of the bowl.

This recipe comes courtesy of Chef Daniel Boulud, the Michelin-starred head chef of Daniel in New York City and several other restaurants around the world.

Prep time

5 min.

Cook time

150 min.

  • 1 long peppercorn (see note)
  • 8 ripe peaches
  • 2 cups Sauternes or other sweet white wine
  • 1 vanilla bean, split, seeds scraped out and reserved

Center a rack in the oven, and preheat the oven to 275°F.

In a spice grinder or clean coffee grinder, finely grind the peppercorn.

Bring a large pot of water to a boil. Fill a large bowl halfway with ice cubes and cold water. Cut a small X into the bottom of each peach. Carefully lower the peaches into the boiling water and blanch for 30 seconds. Using a slotted spoon, transfer them to the prepared ice bath. Drain the peaches, and, when they're cool enough to handle, peel the skin off each peach.

Put the blanched peaches, Sauternes, vanilla bean pod and seeds, and ground pepper into a small cast-iron pot or Dutch oven. Bring to a gentle simmer, and transfer to the oven to braise for 2 hours.

Using a slotted spoon, very gently transfer the peaches to a plate. Return the pot to the stovetop top over medium heat. Cook until the liquid in the pot has reached a syrupy consistency, 10 to 15 minutes. Remove the vanilla bean pod. Serve the peaches warm or at room temperature, with the syrup.