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.