Drunken Peaches
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Ingredients
- 4 peaches
- 2 star anise
- 2 sticks cinnamon
- 4 pods whole crushed cardamom
- ¼ cup sugar
- 4 cups (1L) of red wine
- fresh whipped cream
- zest of one lemon
Instructions
I like to use this recipe in peach season, when the peaches are so juicy and sweet that the skins can be peeled off easily. If the skins are hard to remove, you can blanch them by cutting a small x in the bottom of the peach and then dropping them into boiling water for about a minute. With a paring knife or just your hands, peel off the skin.
Cut the peach into 8ths, discarding the pit.
In a pot, pour in the red wine, a Chianti works well. Add the sugar and spices and bring to a boil. Lower to a simmer until it’s reduced by two thirds, or when it thickens. Take it off the heat. Add in the peaches and let it rest for half an hour.
To serve, first pour some of the wine reduction onto a plate. Add in the slices of peaches and top with some fresh whipping cream. Finish with a sprinkle of lemon zest.
I like to use this recipe in peach season, when the peaches are so juicy and sweet that the skins can be peeled off easily. If the skins are hard to remove, you can blanch them by cutting a small x in the bottom of the peach and then dropping them into boiling water for about a minute. With a paring knife or just your hands, peel off the skin.