Chamomile-Cherry-Poached Peaches

The window for making this dessert is fleeting—peach season doesn’t last more than a couple of months in late summer and early fall, so seize the opportunity while you can. The chamomile infuses the wine syrup with a subtle floral flavor.

PREP TIME: 5 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 10 minutes

TOTAL TIME: 50 minutes + 6 hours chill

RELEASE: Quick

SERVES: 4

• 2 cups pink Moscato wine
• ½ cup sugar
• 1 cup dried tart cherries, chopped
• 2 100%-chamomile tea bags, tags removed
• 2 tablespoons freshly squeezed lemon juice
• 4 small firm, ripe peaches, washed, halved, and pitted
• ½ cup plain Greek yogurt
• ¾ cup shelled, salted pistachio nuts, coarsely chopped

PREP

Combine wine, sugar, cherries, tea bags, and lemon juice in the Instant Pot®. Select sauté and adjust to normal. Bring mixture to boiling. Press cancel. Add peach halves, skin sides up, to the pot.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.

Using a slotted spoon, gently transfer peaches to a shallow dish and let cool. When cool, cover lightly and chill for at least 6 hours. (Remove skin from peaches before chilling if desired.)

While peaches are cooling, select sauté and adjust to normal. Bring liquid in pot to boiling and let mixture simmer, stirring often, for about 12 to 15 minutes or until liquid has a syrupy consistency. Remove and discard tea bags. Press cancel.

Transfer inner pot to a cooling rack and let syrup cool for 15 minutes. Transfer to a covered container and chill in the refrigerator alongside peaches.

SERVE

To serve, place two peach halves on each plate. Drizzle syrup over peaches. Garnish each peach half with a small dollop of Greek yogurt; sprinkle with pistachios.