Recipe: (Italy, Apulia) Peaches in Red Wine

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

June 1, 2023

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Peaches in Red Wine
Region: Italy, Apulia
Category: Desserts
Season: Summer
Difficulty: Easy but takes non-working time

This is a dessert I first encountered in the Italian region of Apulia and found it a perfect conclusion to a summer dinner.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 5 minutes plus 6 hours resting time

6 ripe, but firm peaches, sliced into thin wedges

3 cups red wine

¼ cup honey

½ teaspoon ground cinnamon

Place the peach slices in a bowl and cover with the red wine and honey. Sprinkle a little cinnamon on and let marinate at room temperature for 6 hours. Serve in bowls.

Variation:

Note:

Posted: 12/13/2006

This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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