When working with a limited palette, good ingredients make all the difference. We call for vanilla beans here because they impart fragrance and thousands of tiny, flavorful specks. They're worth the splurge, but feel free to substitute 2 tsp. vanilla extract for the beans. And if you like, trade the homemade whipped cream for a scoop of ice cream.

Marian Cooper Cairns
Recipe by Southern Living June 2014

Gallery

Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
30 mins
total:
4 hrs 45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 3 ingredients and 1 cup water to a boil in a 3- to 4-qt. saucepan over high heat. Reduce heat to medium; add peaches, and simmer 8 to 10 minutes or to desired degree of tenderness. Transfer peaches to a shallow dish, using a slotted spoon. Add cherries to wine mixture, and simmer 3 minutes. Transfer cherries to dish with peaches, using a slotted spoon.

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  • Increase heat to high, and cook wine mixture about 10 minutes or until reduced to about 3/4 cup. Pour mixture over peaches and cherries. Cover and chill 4 to 24 hours.

  • Beat cream and 2 tsp. sugar at medium-high speed with an electric mixer until soft peaks form. Divide fruit mixture among bowls, and dollop with whipped cream mixture.

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