Orlando Murrin

Peaches in Gaillac Doux

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

Gail lac doux is the sweet wine of our region; it is delicate and floral without being overpowering or syrupy. This understated dessert - no cooking required - does not need cream or ice cream to adorn it, though a dish of Walnut-Armagnac biscotti adds an extra dimension.

Ingredients

  • half a bottle of Gaillac doux, or other sweet wine
  • 4-5 ripe peaches or nectarines
  • a <

Method

Pour the wine into a large bowl and taste - add extra sugar, or a squeeze of lemon, to your taste.

Skin the peaches or nectarines by putting in a bowl, pouring over copious boiling water, waiting 15 seconds and checking to see if the skin of one of the peaches pulls away easily when nicked with a small knife. The moment this is the case, lift out with a slotted spoon into a big bowl of