GINA Peaches are one of my favorite fruits, and cream always complements them. This dessert is refreshing and light: you don’t want to get your man too full, or else you will be watching him sleep. The sweet champagne and fresh vanilla will relax his senses just enough.

　　

Ingredients

serves 4

　　4 firm ripe peaches

　　2 cups sweet champagne (labeled demi sec)

　　1/2 cup sugar

　　1 vanilla bean, split, seeded

　　Freshly whipped heavy cream, for topping

　　

Step 1

Bring a pot of water to a boil.

　　

Step 2

Make small “X”s on the bottom of the peaches with a sharp knife. Drop them into the pot of boiling water and leave them in for about 15 to 20 seconds, so their skins will loosen. Remove the peaches with a slotted spoon, and allow them to cool. Peel the peaches, slice them in half, and remove the pits.

　　

Step 3

Bring the champagne, sugar, and vanilla bean and seeds to a boil in a medium saucepan, stirring to dissolve the sugar. Reduce heat, and simmer for 5 minutes. Slip in the peach halves, and poach for 5 minutes, or until tender. Remove the vanilla bean, and transfer the peaches to a serving dish along with the champagne syrup. Let cool completely before serving. Top with freshly whipped cream.

　　

NOTE

Step 4

You want to avoid overly ripe peaches for this recipe. They need to have a touch of firmness to them, or they will turn out mushy.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.