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Pacific Northwest | August 29, 2004Pacific Northwest MagazineAugust 29, 2004seattletimes.com home
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CONTENTS
COVER STORY
PLANT LIFE
TASTE
ON FITNESS
NORTHWEST LIVING
NOW & THEN
SUNDAY PUNCH
LETTERS
PREVIOUS ISSUES OF PACIFIC NW


Union's Poached Peaches
with Vanilla Bean Panna Cotta

Serves 4

Ethan Stowell, chef at Union, invites guests to enjoy this light summer dessert with glasses of Muscat de Beaumes de Venise. Make this recipe a day ahead; it's worth the wait.

1 bottle Muscat de Beaumes de Venise
2 ripe — but not overly ripe — peaches, peeled
1 vanilla bean, split
2 cups cream
1 cup half and half
1/3 cup sugar
1½ tablespoons gelatin
Powdered sugar and fresh mint leaves, for garnish

1. The day before, split the peaches in half and remove the stones. Bring two cups of the wine to a boil. Place the peaches and the hot wine in a bowl, cover tightly with plastic wrap and place in the refrigerator to steep overnight.

2. Also the day before, scrape the seeds of the vanilla bean and place in a medium-size pot with the cream, half and half, and sugar, and bring to a boil. Remove from the heat and whisk in the gelatin. Strain through a fine mesh strainer and pour into 4-ounce ramekins. Chill in the refrigerator overnight.

3. Remove the panna cotta from the ramekins by running the blade of a knife around the outside of the panna cotta and inverting onto a plate. Remove the peaches from the wine, slice and arrange attractively around the panna cotta. Dust with powdered sugar and garnish with mint leaves.

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