Local peaches and nectarines, two of my favorite fruit, arrived at many farmers markets in the past couple of weeks and they will be at their peak of season for the next few months. I’m lucky I can even get a peach prepared for a dessert as I tend to eat them while bent over the sink letting the juice drip off my chin. But if you can keep your desire at bay for a bit here’s a nice way to prepare peaches for a dessert. This dish I first had in Apulia, the Italian region also called the heel of the Italian boot or the California of Italy. In any case, the peaches have to be just right to make this dish–not too hard and not too ripe. Cling peaches work best, a name which indicates that the peach clings to the pit which can be easily pulled out when the peach is split with a knife.
Peaches in Red Wine
6 ripe, but firm peaches, sliced into thin wedges
3 cups red wine
¼ cup honey
½ teaspoon ground cinnamon
Place the peach slices in a bowl and cover with the red wine and honey. Sprinkle a little cinnamon on and let marinate at room temperature for 6 hours. Serve in bowls.
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