Pesche al vino recipe

lacocinadebender.com

Peaches and wine make a fine pair. A sliced white peach soaking in chilled Chardonnay is almost as sweet as a lover' first kiss. Bold red wine, yellow flesh peaches and orange wedges bobbing in a bowl of soda and a shot of cognac Sangria are a terrific drink. Peach nectar and Champagne make bubbly Bellini. The duo is dynamic and downright divine. Applying these same pairing principles, you may wish for an equally inspired dessert. Feel free to vary quantities, proportions and ingredients; all you really need is your peaches and vino.

4 very ripe peaches
Robust red wine
Icing sugar
A cinnamon stick
Lemon rind

Remove the peach pits, and peel the fruits. (To make peeling easier, carve a small cross-shaped incision at the tip. Then blanche and shock them in water and ice, after 10 minutes peels will slip right off).

Arrange peeled peaches in a bowl and set aside. In a saucepan over a medium heat, pour one glass of red wine, two tablespoons of powdered sugar, a stick of cinnamon, and a piece of lemon rind.

Simmer these together for 3 minutes over medium heat, and then pour the hot liquid over the peaches in the bowl.

Cover the bowl with plastic wrap and allow it to stand for at least 2 hours. Remove lemon rind and cinnamon stick, and serve chilled presented in smaller serving bowls, plain or à la mode.