Cabernet-Poached Peaches with Creme Fraiche

I am a HUGE red wine fan and appreciate any food that incorporates it!  I typically add it in my tomato-based pasta sauces and drink a glass or three during the process... ;-)

I had always wanted to try poaching fruit in wine and found a recipe from the food network that I altered just a bit.  I omitted cloves because I don`t like the taste and also left out the peppercorns.  Instead of peaches, I used nectarines because the skin is a smooth texture and not hairy (ughhhh).  I assumed this would have a more pleasing effect on the palate.  Here is the link to Food Network`s recipe for peaches poached in red wine: Poached Peaches by Rachael Ray

My version...

Cabernet-Poached Nectarines

3 c Cabernet Sauvignon (any brand)

1 c sugar

Cinnamon to taste

Nutmeg to taste

1/4 c orange juice

2 large nectarines, halved and pitted

Combine wine, sugar, spices, and juice in a sauce pan and bring to a boil.  Lower heat to the point where liquid continues to bubble, but will not boil out of pan (medium heat).  Add nectarine halves (skin-on) to liquid with the flesh side facing down.  Allow to cook for 7-10 minutes, spooning liquid over the peaches often.  Serve warm with a dollop of sweetened creme fraiche (see recipe below).  Note: Creme fraiche has to be made at least a day in advance.  

Creme Fraiche

1 cup heavy whipping cream

1 tablespoon buttermilk

In a medium saucepant over low heat, heat the cream to 105 degrees F. Remove from heat and stir in buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm environment while loosely covered.  The desired end consistency is thick, but still able to be poured.  Stir and taste every 6 hours.  The thickening will take 1-2 days to occur, depending on how warm the room is. The creme fraiche is ready when the desired consistency is reached and there is a nutty, sour taste (kind of like plain yogurt).  Chill creme in the fridge for at least 2 hours before using. Creme fraiche may be made and stored in the fridge for up to 10 days. To serve with a dessert, add a 1/2-1 T of sugar and beat with a mixer on high until the creme doubles in size and becomes the consistency of whipped cream.  

*Sources: foodnetwork.com