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.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.