Peaches in Red Crozes-Hermitage

Preparation info
  • Serves


    • Difficulty


Appears in
Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About


  • 8 yellow peaches
  • ¾ cup sugar
  • 1 bottle of red Crozes-Herr


Dunk the peaches in boiling water, drain them immediately and then peel them.

In a stainless steel saucepan or, preferably, an untinned copper jam pan or copper bowl for whisking egg whites, bring the peaches, sugar and wine to the boil. Cook at a very light boil until the peaches are tender to the prodding of a trussing needle. Remove them to a plate. With the heat a bit higher, reduce