Peaches with Preserves and Honey

Pesche con la Marmellata e Miele

Preparation info
  • Serves


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

I tasted this as a dessert one hot summer day at the home of a wine maker who wanted to show off a ripe, luscious Pinot Bianco. It was a happy combination—a dessert wine would have been overkill.


  • 6 large, ripe peaches
  • ¾ cup/175 g high-quality apricot or plum preserves


Bring 4 quarts/4l water to a boil in a large pot. Lower each peach in with a slotted spoon, one at a time. Boil for 2 minutes, remove with the spoon, and slip off the skin. Repeat the procedure with each peach.

Cut each peach in half, remove the pit, and place 1 tablespoon/15 ml preserves in the hollow of each peach.

Combine 1 cup/250 ml cold water and the honey in a small sauce