Best Peaches In Red Wine Recipes

PEACHES IN RED WINE

Steps:

• Peel the peaches--to do it easily, boil them for about 10 seconds, then peel off the skin.
• Slice them.
• Put the peeled, sliced peaches in a bowl, add about half a bottle of red wine to cover.
• The type of wine isn't so important, but it has to be decent and drinkable.
• I used a 3 dollar bottle of Cotes du Rhone yesterday.
• Pour in the sugar and stir.
• Must sit for 6 hours in the fridge, minimum.
• Serve in pretty glasses or dishes.
• If you feel you need something else to go with it, try some kind of crunchy cookie or macaroon.

PEACHES IN SPICED RED WINE

Steps:

• 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. Pit and slice peaches. Transfer peaches to medium bowl.
• Add all remaining ingredients to peaches and mix to dissolve sugar. Refrigerate at least 20 minutes, stirring occasionally, before serving.

PESHE AL VINO - PEACHES AND WINE

Steps:

• Peel the peaches, pit them, and slice into bite-size wedges (you should have about 4 cups). Place in a large bowl and cover with the wine. Sprinkle the sugar on top and gently stir. Cover and leave at room temperature for 3 to 4 hours before serving.

WINE POACHED PEACHES WITH ICE CREAM

Steps:

• Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
• Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
• Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.

PEACHES IN RED WINE

Steps:

• 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 (there's no need to peel the nectarines).
• Superfine or baker's 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.

PEACHES IN RED WINE

Steps:

• Put wine in a glass or stainless-steel bowl. Add sugar and stir to dissolve, then add lemon zest, nutmeg, ginger and black pepper. Chill well.
• Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and chill.
• To serve, pour 1/3 to 1/2 cup chilled wine mixture into 4 to 6 wide-mouthed wineglasses or coupes. Add sliced peaches to each glass, dividing them evenly. Garnish each portion with a few blackberries, if desired.