Peaches In Wine

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peaches in wine

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dessert – italian

By massimo porcelli – Serves: 4

Prep Time: 10 minutes Total Time: 10 minutes

Peaches in wine are a memory from my childhood. Actually I decided to share this recipe with you when, yesterday, I found these beautiful “saturnia” peaches (my grandmother was also called Saturnia) that you can recognize for their particular flattened shape It has a very sweet and firm pulp and, in the past, it was used to cut it into chunks and infuse it in a nice glass full of white wine that had to remain a few hours in the fridge I still remember that on Sundays, in summer, at the end of lunch these large glasses were brought to the table that intrigued me a lot even if I was only allowed to taste a piece of peach Today we have completely lost this cheap, sweet "dessert" that we ate and… that we drank! Warning: fruit sugar raises the alcohol content of wine: if you decide to try it, do it in moderation

Ingredients

• White Wine 1 bottle
• Peaches 1 kg

Instructions

1

Peel and cut the peaches into cubes. Put them in a large glass (fill it halfway) and add as much white wine

2

Leave to infuse in the fridge for at least 3 hours. Bring to the table and eat the peach cubes with a fork, and then drink all the wine which at this point will have become very, very sweet

Notes

Peaches in wine can be prepared with any type of peaches, as long as it is hard and firm. The wine must be white, not too strong because the sugar in the fruit increases the alcohol content as happens in Spanish sangria. We, in Rome, let the peaches macerate in EST wine! EAST!! EAST!!! A typical white wine from Montefiascone, a delightful village in the hills surrounding the city, known for producing a light and fruity white wine, perfect for this dessert.

ItalianCookingTips
My grandmother, who was called “Saturnia” like the variety of peaches I use here, on Sunday mornings, began the preparation of the great family lunch by peeling the peaches and infusing them in large glasses full of wine.
In this way the fruit rested in the liquid for 3 or 4 hours and was perfect at dessert time

ItalianCookingTips
Around Rome there are beautiful hills dotted with small villages that are a paradise for gourmands: everyone produces, in fact, excellent food. In Ariccia you will find the best pork, in Nemi the famous wild strawberries and in Montefiascone a delicate and fragrant white wine that you absolutely must taste the next time you visit the city

ItalianCookingTips
The combination of wine and fruit is typical of many famous recipes: alcohol dilutes the sweetness of the fruit which gives the wine an inimitable aroma and taste. This recipe, then, is the poor and rustic version of the famous Bellini invented by Arrigo Cipriani at Harry’s Bar in Venice in the ’50s
https://www.harrysbar.it/it/