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.
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)
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.