A sophisticated twist on a refreshing fruit dessert. You can start making this when the peaches are at the height of their season and serve it straight through until the leaves start changing colors. Thank you Rivky B., for the idea behind this recipe.
- 4 large ripe peaches -
- Poaching Syrup
- 1 cup water -
- ¾ cup sugar -
- 3 Tbsp lemon juice, freshly squeezed -
- 1½ cups good quality red wine (such as merlot) -
- Zest of 1 lemon -
- Toasted walnuts or crushed macadamia nuts, for garnishing -
1. Bring a medium saucepan of water to boil.
2. Prepare a bowl of ice water. Make some skin-deep cuts in the peach (this makes peeling easier later).
3. Blanch the peaches in boiling water for 2 minutes and then, using a slotted spoon, transfer them to the ice water to cool. Peel the peaches, then cut them into wedges. Discard pits.
4. In a medium saucepan, bring 1 cup water, sugar, lemon juice and wine to a simmer. Let simmer for 10 minutes. Remove from heat and add lemon zest. Cool to room temperature.
5. Place the peach slices in mason jars (for longer-term storage) or a glass container and cover peaches with syrup. Garnish as desired at serving time.
NOTES: The peaches will last in the refrigerator for about 4 weeks.
If you prefer white wine to red, you can switch the red wine for a fruity white wine, such
VARIATIONS: Blanch sour cherries along with the peaches or serve with fresh cream.