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6
Easy
By Fred Plotkin
Published 2001
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.
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