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Ingredients
- 8 large freestone peaches
- 1 bottle white Zinfandel
- 1 c. sugar
- 1 whole vanilla bean, split
Method
- Remove skins from peaches by dipping in boiling water, then transfer to ice water.
- Heat wine and sugar until sugar dissolves. Add vanilla bean.
- Halve peaches; cook in syrup 10 minutes over low heat.
- Cool at room temperature.
- Serve garnished with a cookie.