The heady flavors of red wine, sugar and vanilla bean cooked down to a thin syrup then poured over fresh juicy peach slices and refrigerated until very cold. A perfect light dessert topped with purchased peach sorbet and garnished with fresh raspberries. A dessert that can be made not only in the summer when fruits are at their peak, but if there’s no fruit available in the dead of winter, reduce the syrup a bit more and serve it over ice cream. White wine can be used instead of the red wine, if desired.
Red Wine Bath with Peaches
4 cups red or white wine
1/3 cup sugar
1/2 vanilla bean
4 ripe peaches, peeled, pitted and sliced
Store bought peach sorbet
Fresh raspberries for garnish
In a large saucepan, combine the wine with the sugar, and the vanilla bean. Slowly bring the wine to a boil, taking care that it does not catch on fire as alcohol sometimes does. If so, let the flames die down. Continue to cook until wine is reduced by half. This make take twenty minutes or so. Taste and if you need more sugar, add it now, stirring to dissolve.
Put the prepared peaches in a bowl and pour the wine over it. Cover and refrigerate until very cold. The mixture will be very dark. Serve the peaches and wine syrup over the peach sorbet and garnish with fresh raspberries. Recipe adapted from Pure Dessert by Alice Medrich.
This is my contribution to Peaches hosted by Susan ofThe Well-Seasoned Cook, an event created by Priya of Mharo Rajasthan’s Recipes. Veggie/Fruit a Month is a long running event created by Priya designed to showcase the benefits of fruits and vegetables in ones diet. Next month, a vegetable will be chosen for the event.
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