I settled on Peaches in white wine from Tessa's Twelve cookbook, with the hopes that the white wine would take on a pinkish color from the peaches. Didn't happen.
Failing didn't get me down once I tasted this, in Tessa's words, "...very simple, refreshing dessert..". I will be bringing this one back in the hot days of summer.
All you do with this recipe is place peeled peaches (or nectarines) in a bowl with castor sugar and let macerate in the refrigerator.
After about an hour, pour in your white wine and put back in the refrigerator to chill.
Pesche al vino bianco - Peaches in White Wine
8 medium sized, ripe, firm peaches, peeled
10-1/2 ounces castor (superfine) sugar
2 cups chilled white wine (I used a Pinot Grigio)
Mise en Place:
- Peel peaches and slice
- measure out sugar and wine
If you can halve the peaches and remove the stone without squashing the peaches before slicing them, then do so (best to use freestone peaches for this). If the peaches are a little soft, cut thick slices toward the stone, then cut those slices away from the stone. Put the slices into a bowl and sprinkle with the sugar. Cover and leave in the fridge to macerate for at least an hour or so.
Add the wine, gently toss the peaches and return to the fridge for another 15 minutes before eating the peaches and drinking the remaining wine.
I'm sharing this over at IHCC