Chef John Folse: Vanilla poached peaches with whipped strawberry-mint yogurt

Chef John Folse - Vanilla Poached Peaches

NEW ORLEANS (WVUE) - Ruston, Louisiana is famous for this luscious, regional fruit. To poach this fruit in sugar straight from Louisiana cane fields seems obvious to Chef John Folse.

Prep Time: 1 Hour

Yields: 6–8 Servings

Ingredients for poached vanilla peaches:

1 vanilla bean, split

8 peaches, split and seeded

2 cups water

1 cup sugar

Method for poached vanilla peaches:

In a medium saucepan over medium heat, combine water, sugar and vanilla bean. Stir until sugar has dissolved. Remove vanilla bean and scrape inside of bean into saucepan. Add as many peaches as possible to pan without piling or overcrowding. Poach over a low simmer 8 minutes or until fruit is soft. Remove peaches and finish poaching remaining peaches. Place poached peaches  flat side down in a glass baking dish. Pour vanilla syrup on top and refrigerate at least 3 hours.

Ingredients for whipped strawberry-mint yogurt:

1 cup Strawberry Yogurt

1 cup loosely packed mint leaves

½ cup water

¼ cup sugar

1 cup heavy cream

mint sprigs for garnish

strawberries for garnish

Method for whipped strawberry-mint yogurt:

In a small saucepan over medium-high heat, combine water and sugar. Simmer and stir until sugar has dissolved. Add mint leaves and simmer 2 minutes. Remove from heat, cover and let stand 5 minutes. Strain and chill syrup. In a mixer, whisk syrup and cream until stiff. In a small mixing bowl, whisk yogurt until smooth, and fold it into cream mixture. Place 2 peach halves in a shallow bowl. Dollop with minted yogurt cream, and garnish with fresh mint and strawberries.

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