Poached Peaches in Red Wine


Cooking Methodpoaching



Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionFormal Dinner Party

Recipe Coursedessert

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


  1. 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.

  2. 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.

  3. Cool the peaches in the liquid. Remove the skins with a paring knife.

  4. Strain the juice and reserve 3 cups for syrup. Pour the remaining juice over the peaches.

  5. 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.

  6. Remove the peaches from their juice and place them in a large bowl. Discard the juices. Add the wine and reduced syrup.

  7. Serve the peaches as dessert and serve the wine as an accompaniment to the meal.


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