Peaches in Red Wine

Name: Peaches in Red Wine
Ingredients: 3/4 cup (150 g) sugar; 2 cups (500 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais; 4 ripe yellow or white medium peaches (1 1/2 pounds/675 g)

3 ingredients

13 steps

Ingredients

3/4 cup (150 g) sugar
2 cups (500 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
4 ripe yellow or white medium peaches (1 1/2 pounds/675 g)

Directions

1

In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
2

Peel the peaches, halve them, and remove the pits.
3

Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine.
4

Taste and add more sugar if desired.
5

Cover and chill until cold, at least 4 hours.
6

The peaches should be enjoyed as cold as possible.
7

Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine.
8

Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
9

You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve.
10

You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
11

Use yellow and white nectarines instead of peaches (theres no need to peel the nectarines).
12

Superfine or bakers sugar dissolves much more quickly than regular granulated sugar.
13

To make your own superfine sugar, pulse granulated sugar in a blender or a food processor a few times until the texture is very fine.