Peaches in Red Wine

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 2 pounds small peaches
    • ½ pound sugar
    • ¼ pint


    Peel peaches but do not remove the stones. Put them in a saucepan with the sugar and water, and cinnamon, to taste. Simmer them, covered, for about 15 minutes. Add Burgundy and continue to cook, uncovered, over a low heat for 15 minutes.

    Put peaches in a deep serving dish. Cook the liquid until reduced to the consistency of a light syrup. Pour syrup over the peaches and put in the refri