There really is no recipe for this divine dessert. Seasonally ripe peaches floating and soaking in a pool of sparking light red wine. Lambrusco is a low alcohol wine, light and flavorful, perfect for picnics and alfresco summer dining. In winter months, I use a Chianti or heavier wine to marinate fresh fruits. Served with biscotti or topped with a dollop of marscapone or whipped cream. Packed in a mason jar, these are great to take to a picnic or cookout and spoon over grilled pound cake slices, gelato or even a crispy waffle for a very special boozy breakfast.
- Lambrusco Wine or your choice of a light sparking wine
- Fresh, ripe peaches, skin removed
- Fresh rosemary or mint sprig, optional
- Lemon peel, optional
The amounts depend on the quantity desired. I peel my peaches with a paring knife but can be briefly dropped in boiling water and then in ice water to peel easier. Slice into wedges and discard the pit. Place in a glass bowl and cover with wine. A touch of sugar can be added if the peaches are not sweet enough or to your liking. Also optional is the sprig of rosemary or mint. With heavier wines I sometimes add a thin lemon peel to freshen the flavor. Marinate at room temperature for 4-6 hours or refrigerate for longer storage. Bring to room temperature for serving to enhance the flavor.