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Peaches in wine & basil
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400ml red or rosé wine
135g granulated sugar
6 black peppercorns
2 broad strips unwaxed lemon zest
½ x 25g pack basil, leaves only
4 peaches, halved and stoned
1. Put the wine, 125ml cold water, sugar, peppercorns, lemon and basil into a saucepan or sauté pan (one in which the fruit can lie in a single layer) and slowly bring to a simmer, stirring a little to help the sugar dissolve. Add the peaches, bring to a simmer again and poach the fruit, turning every so often to make sure they are evenly cooked, until they are tender. How long this takes depends on the ripeness of the peaches – check first after about 12 minutes.
2. Lift the peaches out of the poaching liquid onto a rimmed baking tray. You need something large so that the peaches don’t touch each other, otherwise they will keep cooking and may get too soft and floppy. Once they are cool enough to handle slip the skins off.
3. The poaching liquid should be a little bit syrupy. If it isn’t, bring it to the boil and reduce it by about a quarter. Leave to cool completely then strainto remove the peppercorns, lemon and basil. Transfer the fruit to a plastic box in which you can transport it. Pour the syrup over the fruit.
4. Take amaretti biscuits or some little biscotti with you to eat alongside the peaches. A tub of thick cream is also a good idea.
Typical values per serving:
gluten free (excluding biscotti)
This recipe was first published in July 2019.