Tessa Kiros

Pesche al vino bianco

Peaches in white wine

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
top 1000Twelve: A Tuscan Cookbook
Twelve

By Tessa Kiros

Published 2003

  • About

This is a very simple, refreshing dessert for those hot days when peaches are at the height of their season. You can also use nectarines, which needn’t be peeled.

Ingredients

  • 8 medium-sized, ripe, firm peaches, peeled
  • 300 g (10½ oz)

Method

If you can halve the peaches and remove the stone without squashing the peaches before slicing them, then do so. If the peaches are a little soft, cut thick slices toward the stone, then cut those slices away from the stone. Put the slices into a bowl and sprinkle with the sugar. Cover and leave in the fridge to macerate for at least an hour or so.

Add the wine, gently toss the peaches