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Red Wine and PeachesWednesday, July 22, 2009
Posted by: Nicky Morse

Eight servings

Instead of going home between races during the Western Swing, I stay on the road. I have been to a number of restaurants, and it seems that the wine menus are bigger than the food menus. I have never been a big wine drinker, but I do like to use a variety of wines as ingredients in cooking.

When I grew up, my grandfather had one glass of wine with every meal. He usually drank a very dry red wine. We kids were allowed to have a small glass of wine or a glass of water with a little bit of wine mixed in for flavor. It was never a big deal because it was a way of life.

I remember that in the summer they would take peaches and soak them in red wine and then eat the peaches. I guess that every once in a while I had a slice of the peach, too. They were really good but never sweet enough for me. The recipe that I am going share with you is my version of Red Wine and Peaches.

Ingredients
1/3 cup light brown sugar
1 cup water
3 whole black peppercorns
4 lemon twists, each 1.5 inches x 1/4-inch
2 peaches, each cut into 16 wedges
1 bottle red wine (your choice)

Procedure
Stir the sugar, water, peppercorns, and lemon twists together. Bring to a boil in a thick-bottom pot. Remove from heat and let cool to room temperature.
Mix this with the wine and pour over the peaches.
Let sit for at least one hour before serving.

Enjoy!
 

 
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