Peaches Poached in Red Wine
Vicki Butts (lazyme)
You will find this fruit dessert all over Aragon, Spain. It is usually homemade when peaches are in season, then preserved in large jars filled with the cooking syrup. This same recipe can be used to poach pears or nectarines.
Serve peaches with sauce hot or cold.
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6peaches (firm but ripe)
2 cdry red wine
2cinnamon sticks, broken into thirds (plus additional for garnish)
How to Make Peaches Poached in Red Wine
- Blanch peaches in medium saucepan of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Pull off peel, using small sharp knife.
- Rub peaches all over with lemon juice.
- In a large pot, bring the wine, water, cinnamon sticks, sugar, and 3 of the lemon slices to a boil, and simmer 15 minutes.
- Add peaches and simmer 20 minutes, turning them occasionally to color evenly with wine syrup. Let peaches steep in syrup several hours or overnight at room temperature.
- Remove peaches from syrup and set aside. Boil the syrup down over high heat to 1 cup. Let cool completely.
- Serve peaches whole or sliced in wedges. Spoon syrup over them and garnish each portion with a piece of cinnamon stick and half a lemon slice.