This Heritage Day, add Jan Braai's Peaches In Port to the menu
- 8 peaches (fresh, peeled, but whole with the pip in)
- 8 black peppercorns
- 2 cinnamon sticks
- 2 star anise
- 2 cloves
- 2 cardamom pods
- ½ cup brown sugar
- 1 bottle port (Cape Vintage wine)
- Ice cream (to serve)
“The fact of the matter is, Peaches in Cape Vintage does not have the same alliteration and ring as Peaches in Port. At the time of writing, port made in South Africa is called Cape Vintage though, and that is the wine I suggest you use for this recipe. The flavour profile is similar to Glühwein, and the port adds a fantastic sweetness while the peaches just soak up all the flavours. Be sure to reduce the sauce a bit as there is absolutely no damage done by letting the peaches cool down while the sauce reduces. This recipe is foolproof –just follow the steps and bask in the glory.” – Jan Braai.
- Peel the peaches. I find it works best with a vegetable peeler, and I find it works best to buy a new vegetable peeler if the one you currently have frustrates you.
- Add all the ingredients, except the peaches and ice cream, to the potjie. Heat and stir until all the sugar is dissolved.
- Put the whole peeled peaches into the potjie, cover with the lid, and cook for 30 minutes until the peaches are soft and sweet. If the peaches are not completely covered by port you can use your clean braai tongs to flip them over after 15 of the 30 minutes.
- Remove the peaches and plate in dessert bowls.
- Leaving the lid off, generate some more heat under the potjie and reduce the sauce a bit until you have just enough to divide among the 8 dessert bowls.
- Serve the peaches with ice cream and pour the sauce reduction over that.