Poached Peach
MIMOSAS
R E C I P E A N D P H O T O G R A P H Y
J E N E L L E M C C U L L O C H
The mimosa is a staple
of every brunch,
traditionally made with
sparkling wine and
orange juice. This recipe
uses poached peaches
for a refreshing twist.
DIRECTIONS
Combine water, sugar and
honey in a saucepan over
medium heat. Stir until sugar
and honey are dissolved.
Add peach halves and
simmer for 5-10 minutes,
turning until tender.
Remove peaches and reduce
poaching liquid by half. Put
peaches in a small, sturdy
bowl and reserve liquid in a
separate bowl. Cool both.
Using a muddler or the back
of a spoon, press peaches
against the side of the bowl.
Press hard and twist. The
goal is to break up the fruit,
release liquid and intensify
the flavour.
Add a dollop of muddled
peaches to champagne
glasses, then add a ½ tsp
of poaching liquid to
each glass.
Top with sparkling wine.
OH
INGREDIENTS
2 cups water
¼ cup granulated sugar
¼ cup honey
2-3 peaches, halved
and pitted
Sparkling wine
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good taste
