Drunken peaches


Preparation info

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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

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This is the next best thing to leaning over the sink eating ripe, juicy, dribbly peaches on their own. Serve each rose-coloured peach in the middle of a white shallow bowl, like a pasta bowl, so that everyone can still lean forward and dribble.


  • 750 ml (26 fl oz) rosé
  • 200 g (7 oz) caster sugar
  • 2 cinnamon sticks, broken in half
  • 6 peaches
  • 6 amaretti biscuits


Combine wine, sugar and cinnamon sticks in a saucepan, and bring to the boil. Simmer until it no longer smells alcoholic, or until slightly reduced in volume, around 10 minutes. Allow to cool.

Peel peaches by lightly cutting the skin from top to bottom and immersing in a pot of simmering water for 5 seconds. Dunk into a bowl of cold water and peel off skin. Arrange peaches snugly in a high-sided glass dish. Top with rosé, and chill for 3 hours. Turn peaches 2 or 3 times during the 3 hours, as they take on the colour of the wine.

Serve each person one peach, very chilled, with a few spoonfuls of rosé around it. Crush amaretti biscuits into crumbs and scatter on top of each peach.

PS. On a really, really hot day, just pour the rosé over the peeled peaches and chill well before serving. It is totally refreshing because the only sweetness comes from the fruit itself.