Peaches and Wine, a divine dessert worth making if you are a wine and fruit lover. Fresh fruits steep into a mixture of wine, orange liquor, and cinnamon stick are the perfect flavors.
Whether it is the seasoning for peach or not, you should not deprive yourself of eating gourmet and good food. And especially when you have not spoiled yourself in a while.
About the recipe
The recipe is originated from Aragon, an autonomous community located in the northeastern part of Spain. I have made this recipe a few times, and each time it tastes a little bit different. The difference is the wine. I have used Cabernet, Pinot Noir, Shiraz, Malbec, and Merlot.
My preferences are Malbec and Shiraz because of the bold and deep flavors. Shiraz wines tend to have a lot of fruit flavor, so the balance with the peaches is perfect, in my opinion. Malbec wine, especially from the Mendoza region, is uniquely fragrant, delicious, and deep in flavor.
This recipe for Peaches and Wines is similar to making Sangria. The only disparities are preparing the peaches and cooking the wine, sugar, lemon zest, and cinnamon. The soaking period increases the fruit flavor of the winemaking. This drink is the perfect dessert drink or the perfect afternoon or evening relaxing drink.
The ingredient for the Peaches and Wine recipe:
- large peaches, firm
- dry red wine (semi-dry work well also)
- sugar – organic works wonderfully
- lemon zest, for a delicate and pop falvor to wake your palette.
- cinnamon stick, very aromatic and a multi purpose woogy spice.
- brandy or orange liquor, this item is optional, but it is workt adding it.
- The perfect dessert drink for Palm Sunday and Easter.
- Use semi sweet or semi dry wine.
- 4 large peaches
- 2 ½ cups dry red wine
- ½ cup sugar
- Zest of 1 lemon cut into strips
- 1-2 cinnamon stick
- ½ cup brandy or orange liquor optional
- Bring a saucepan 3/4 full of water to a boil. Add the peaches one at a time and blanch for about 20 – 30 seconds to loosen the skin. Remove the peaches with a slotted spoon and transfer them to a bowl of cold water. Remove the skins, and cut the peaches in half, and remove the pit. Set aside in a heatproof bowl.
- In a saucepan over medium heat, combine the wine, sugar, lemon zest, and cinnamon stick. Bring to a boil and slowly stir to dissolve sugar. Add brandy or orange liquor if using. Remove from the heat and pour over the peaches.
- Let cool, cover, and let wine steep for about 2 days in the refrigerator before serving in glass bowls or regular glasses.
- Peaches and Wine is best served cold.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published on March 2, 2015. Revised to include additional content.