Peaches in red wine
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Red wine |
| ½ | cup | Light brown sugar |
| ½ | teaspoon | Ground cinnamon |
| 1 | Whole clove | |
| 1 | pinch | Pepper |
| 3 | pounds | Ripe peaches |
| 1 | teaspoon | Vanilla extract |
Directions
1. Using a saucepan large enough to cook the peaches in a single layer and deep enough to be able to cover them with a lid, bring the wine and brown sugar to a boil. Stir frequently with a wooden spoon until the sugar dissolves. Add the cinnamon, clove, and pepper. Add the peaches and cover.
2. Turn the heat to medium-low and poach the peaches until they're cooked through, about 10 minutes. Remove the peaches from the sauce.
Reduce the sauce until it is the consistency of maple syrup, about 15 minutes. You should have about ⅔-cup of sauce. Add the vanilla.
3. When the peaches are cool enough to handle, remove the skins. Serve whole, halved or slice. Pour the sauce over the peaches.
Can be refrigerated for up to 1 week. Return to room temperature before serving.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 259 Submitted By DIANE LAZARUS On 10-05-95
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