This Cheesecake Topping Is Just Peachy
Written By Holly Clark
Wine & Food
Our Vanilla Bean Cheesecake is a rich, delicious dessert that makes any occasion more special. Winery Manager Rick Deblasio suggests pairing it with Biltmore Reserve North Carolina Riesling from our own vineyards. This refreshing white wine will provide some sweetness to complement the peach preserves and toasted pecans without overpowering the dish.
Enjoy the classic taste of our Vanilla Bean Cheesecake just as it is, or whip up this special summertime topping featuring peaches and pecans.
Peach Preserves with Toasted Pecans Topping
- 1 pound of peaches, sliced (fresh or frozen)
- 1 cup sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 vanilla bean, halved and seeded
- 1 cup toasted pecans, halves or pieces*
Combine all of the ingredients except vanilla bean and pecans in a medium sauce pan. Using a small paring knife, split the vanilla bean lengthwise, then scrape the contents of the pod into the pan with the rest of the ingredients. Simmer for about 20 minutes over medium heat, stirring often. Peaches will become very soft and should start to shred apart slightly. Topping can be made ahead of time and stored in the refrigerator for several days. Spoon a generous serving over each slice of cheesecake to be served, then sprinkle with some of the toasted pecans.
To cut cheesecake easily, chill well. Run a sharp knife under hot water, wipe dry, and cut a slice. Repeat for more slices.
*If pre-toasted pecans aren’t available, it’s easy to do it yourself. Preheat oven to 350 degrees. Spread pecans in a single layer on a non-stick baking sheet and toast lightly for about 5 minutes, being careful not to scorch them.