Peaches in Red Wine
The Italian way with fruit desserts is wonderfully simple and yields pure, direct flavors. Peaches in red wine is a perfect illustration of this point. Served with biscotti, sweet spiced wine-infused peaches are a quintessential way to end a summer Italian meal.
Why This Recipe Works
For our peaches in red wine recipe, we tried using the wine straight from the bottle, stirring in sugar and spices, but the alcohol tasted raw and fiery and the consistency was too watery. We knew that the wine needed to be cooked, so we experimented with sugar-to-wine ratios and reduction times to find just the right balance. We tried poaching the peaches in the wine for our peaches in red wine recipe, but the resulting texture was akin to canned fruit, and not what we were after. We found that if the peaches were slightly underripe, pouring warm wine over them and letting them cool softened their texture nicely, and if they were perfectly ripe they were best added to cooled wine and then allowed to marinate in the refrigerator.