Spiced Red Wine Poached Peaches

Prepare an ice bath by combining the ice cubes and cold water in a mixing bowl. Bring a medium saucepan filled with tap water to a rolling boil at 100°C/212°F. Using a paring knife, score a shallow X on the bottom of each peach.

Carefully lower the scored peaches into the boiling water. Blanch for 30 to 60 seconds until the skins begin to peel away from the score marks.

Transfer the peaches immediately to the ice bath using a slotted spoon to halt the cooking process. Once cool enough to handle, gently peel off the skins. Slice each peach in half and remove the pit.

Empty the boiling water from the saucepan. In the same pan, combine the dry red wine, measured water, granulated sugar, cinnamon stick, star anise, and orange zest strips. Simmer over medium heat at around 90°C/195°F until the sugar completely dissolves.

Lower the peeled peach halves into the simmering liquid. Cover with a parchment paper cartouche (a circle of parchment with a small hole in the center) to keep them submerged. Poach gently at 85°C/185°F for 10 to 15 minutes, turning occasionally, until tender.

Use the slotted spoon to carefully transfer the poached peaches to a clean, heatproof storage container or serving dish. Leave the spices and liquid in the saucepan.

Increase the heat to medium-high and boil the remaining poaching liquid to reduce it by roughly half. This should take 10 to 15 minutes until it thickens into a glossy syrup that lightly coats the back of a spoon.

Strain the hot syrup over the peaches, discarding the whole spices and orange zest. Allow the dish to cool to room temperature, then chill in the refrigerator for at least 2 hours to let the flavors meld before serving.