Tag Archives: peach

Pesche al Vino

Pesche al Vino
This is a simple Italian dessert which literall translates into “Peaches in Wine”. This is convenient name because the name describes the dessert exactly.

Tara and myself differed on our opinion of this Lombardy dessert. I thought that the wine brought out the tartness of the peaches nicely, and added a compexity to the fruit. Tara thought that, when eaten with a spoon, the wine overwhelms the peaches. I agree with her, to a point. So if you make this dish, consider eating it with a fork rather than a spoon.

The red wine we chose was a cabernet/merlot mix. Also, we added some currants (which worked) and chooped black walnuts (which didn’t). Experiment as you see fit.

  • 6 white peaches, peeled and sliced
  • 4 Tablespoons currants
  • 2 cups red wine
  • 2 Tablespoons granulated sugar

Place the slices of peaches in a serving dish or wine glasses. Sprinkle currants over top of the slices.

In a measuring cup, combine the wine with the sugar. Pour over peach slices. Place serving dishes in refrigerator and allow to chill for at least one hour.

Before serving, sprinkly a little more sugar over top.

Serves 4

Orange/Peach Tart – IMBB 14

Ooo.. tihs is a sweet pie. Not sweet in the way an 11th grader would respond to the latest Play Station Portable. No, this is sugary sweet. Almost overly so.

I’ve made this dessert for the latest version of Is My Blog Burning, hosted this month by the ever fashionable Lady Goat from the Food Goat Blog. The theme?


The color, not the fruit, for all of you playing the home game.

At any rate, if you make this dessert, serve it with a side of vanilla ice cream, to counter some of the sugar.

It’ll still be sweet. But hey, you’d have ice cream to fall back on.

  • 1 3/4 cup flour
  • 1/2 cup bakers sugar
  • grated orange peel from 1 orange
  • 1/2 cup butter, sliced and at room temperature
  • 1 Tbs. honey
  • 2 egg yolks
  • 2 oranges, sliced
  • 2 cups fruit peach preserves
  • 1 cup orange marmalade
  • 2 Tbs. butter
  • 1 Tbs. granulated sugar
  • egg white from 1 egg

Pre-heat oven to 350 degrres F.

In a mixing bowl, combine 1 1/2 cups of flour, sugar, and grated orange peel. Knead in the softened butter in pieces, the honey and the 2 egg yolks until you have a nice dough. Use two-thirds of the pastry to line a buttered, sugar dusted tart pan.

Take 16 slices of orange and lay them like a pinwheel in the middle of the tart pan. Place in freezer.

in a small mixing bowl, combine peach preserves and orange marmalade. Mix well. Remove tart pan from freezer and pour preserve mixture over orange slices. Spread well.

Roll out the remaining dough and cut into 1/2 inch strips. Create a lattice design ontop of tart. brush with an egg white and place in oven for 25-35 minutes. Remove from oven and allow to cool.

serves 8