Poached Peaches with Caviar

This recipe is a lot fluffier than I normally like my food, but I've found it works well for parties given for special occasions.

4 large white peaches

2 cups sake
2 cups plum wine
3 cups water
1 teaspoon fig vinegar or other sweet vinegar
8” sprig fresh rosemary

1 ounce perignord truffle chevre (or other soft goat cheese)
.5 ounce Osetra caviar

Blanch peaches. Remove skins and pits, cut into quarters. In a large sauce pan, combine wine, sake, water, vinegar and rosemary. Bring to a simmer. Add peaches and poach until soft, about 20 minutes.

Strain and lay in a single layer on a sheet pan. Place in the freezer for 30 minutes. Spread a thin layer of chevre on the “pit portion” (the part of the peach that was touching the pit) then top with a generous dollop of caviar. Serves 16.

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