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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)
Method
- In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
- Peel the peaches, halve them, and remove the pits.
- Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine.
- Taste and add more sugar if desired.
- Cover and chill until cold, at least 4 hours.
- The peaches should be enjoyed as cold as possible.
- Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine.
- Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
- You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve.
- You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
- Use yellow and white nectarines instead of peaches (theres no need to peel the nectarines).
- Superfine or bakers sugar dissolves much more quickly than regular granulated sugar.
- 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.
