Peaches Steeped in Wine
This recipe from Penelope Casas (one of the last century’s leading authorities on Spanish food) makes easy work of dessert. Made two days ahead, the peaches marinate in red wine, and a simple syrup mixture, creating a divine flavor that goes well on its own or with some oat milk vanilla ice cream.
Tips and Tricks
What kind of peaches?
This is a great recipe to whip up if you have peaches that are about to go bad (I always seem to buy too many at once!) The flavor of the peaches won’t change drastically depending on what kind you use.
Do I have to use red wine?
Peaches can be steeped in any wine you like. Note however that this will change the flavor considerably, as the wine is what adds the most flavor.
Whatever wine you choose, make sure it’s good quality. I prefer to use a Spanish red wine like the one pictured left.
What else can I add?
Anything! If you’d like to add more spices, you could always pop a few cloves in with the syrup. You could add in other fruits as well, like nectarines or another stone fruit that will soak up the juices well.
Ingredients:
2 ½ cups pure cane sugar
2 ½ cups water
2 slices lemon
1 stick cinnamon (or 1 ½ tsp ground cinnamon)
1 tsp kosher salt
2 ½ cups good quality red wine (preferably Spanish)
4 cups peaches, peeled and sliced
Directions:
In a medium sauce-pan over medium heat, bring the sugar, water, lemon, cinnamon, and kosher salt to a boil. Reduce to medium-low, just so the mixture is simmering and let cook for 15 minutes. Take off the stove and let cool slightly.
Take half of the mixture and save (you could also use as a syrup for cocktails/mocktails or other desserts). Add the red wine to the remaining amount and stir gently.
Place your peach slices in the bowl in which they’ll be steeping in. Add the wine mixture and cover. Refrigerate for at least 24 hours, but preferably 48 before serving.
Enjoy!
