Peaches in Red Wine
- Total Time
- 20 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups medium-bodied dry red wine, like gamay or Côtes du Rhône
- ¼cup sugar
- ½teaspoon grated lemon zest
- Pinch grated nutmeg
- ½teaspoon grated ginger
- ⅛teaspoon black pepper
- 4large ripe peaches or nectarines
- ¼cup blackberries, for garnish (optional)
Nutritional analysis per serving (6 servings)
139 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 1 gram protein; 0 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Peel peaches and cut into ½-inch wedges. Cover with plastic wrap and chill.
- Step 3
To serve, pour ⅓ to ½ 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.
Private Notes
Comments
Perfect! I wouldn't change anything- does not need blackberries.
Used Apothic Crush. Subbed a scant 1/4 cup of agave for the sugar and ground ginger for fresh. Went heavy with the nutmeg, and added about 1/8 t each culinary lavender and powered dark chocolate. Used small white peaches which were more spicy than sweet. The dish was amazing. I was worried that it would not work after a dinner featuring red wine but it was the perfect end to a lovely dinner. Keeper.
My husband grew up in a Sicilian-American family with a grandmother who spoke only Italian ruling the kitchen in their Brooklyn brownstone in an Italian-American neighborhood and peach slices soaked in Chianti was a staple at his house when ripe peaches were sold in the fruit stands on Avenue U. It was tasty. This recipe is even more delicious. Try it as written. Then try it with the peach slices soaking in the wine mixture in the fridge. Can't lose either way. Peach season is fleeting
My husband grew up in a Sicilian-American family with a grandmother who spoke only Italian ruling the kitchen in their Brooklyn brownstone in an Italian-American neighborhood and peach slices soaked in Chianti was a staple at his house when ripe peaches were sold in the fruit stands on Avenue U. It was tasty. This recipe is even more delicious. Try it as written. Then try it with the peach slices soaking in the wine mixture in the fridge. Can't lose either way. Peach season is fleeting
Used Apothic Crush. Subbed a scant 1/4 cup of agave for the sugar and ground ginger for fresh. Went heavy with the nutmeg, and added about 1/8 t each culinary lavender and powered dark chocolate. Used small white peaches which were more spicy than sweet. The dish was amazing. I was worried that it would not work after a dinner featuring red wine but it was the perfect end to a lovely dinner. Keeper.
Perfect! I wouldn't change anything- does not need blackberries.