Poached Peaches in Red Wine
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionFormal Dinner Party
Dietary Considerationegg-free, gluten-free, lactose-free, low cholesterol, low saturated fat, low sodium, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturefruity, sweet, winey
Type of Dishdessert, fruit
- 10 ripe peaches
- 2½ cups sugar
- Juice of 1 lemon
- 1 small cinnamon stick
- 2 bottles (each 25.4 ounces) dry red wine, chilled
Place the peaches in a large pot with 1½ cups of the sugar, the lemon juice, and cinnamon stick. Add cold water to cover. Cover the peaches with a round of waxed paper cut to fit the interior of the pot.
Set the pot over moderately high heat and bring the liquid to a simmer. Simmer until the peaches can be pierced easily with a sharp paring knife, about 10 to 15 minutes after the water begins to simmer.
Cool the peaches in the liquid. Remove the skins with a paring knife.
Strain the juice and reserve 3 cups for syrup. Pour the remaining juice over the peaches.
Prepare the syrup: In a heavy saucepan, heat the reserved 3 cups poaching liquid with the remaining 1 cup sugar. Bring to a boil, reduce the heat, and simmer until reduced by one-third. Allow to cool.
Remove the peaches from their juice and place them in a large bowl. Discard the juices. Add the wine and reduced syrup.
Serve the peaches as dessert and serve the wine as an accompaniment to the meal.