Peaches in White Wine

Preparation info

  • 4 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 unblemished firm ripe peaches
  • 2 cups cold water
  • 2 cups dry white wine
  • 1 tablespoon lemon juice
  • 1 cup sugar


    1. Wash the peaches well and dry them, leaving the skin intact. The skin will give the peaches color as they cook.

    2. Bring the water, wine, lemon juice and sugar to a boil in an enamel-ware or stainless-steel saucepan. Simmer until sugar is dissolved.

    3. Drop the peaches into the boiling syrup. When the mixture returns to a boil, simmer until peaches are tender. The cooking time will depend on the texture of the peaches. Chill in the syrup.

    4. To serve, peel the peaches and serve them in the syrup.