Peaches in Red Wine Easy Guide
Peaches in Red Wine Indulge in Peaches in Red Wine: A Gourmet Delight
This colorful and tasty dish is best made with fresh peaches. If you use canned whole peaches, be sure they are the water-packed variety, not the ones canned in syrup, and poach them only long enough to heat through about 5 minutes.
INGREDIENTS :- Serves 6
- 8 tart apples, washed, peeled, and cored
- 1 quart red wine
- 6-ounce jar red currant jelly
- 1 cup sugar
Delicious Pear Recipes Step by Step
Step 1 Plunge the peaches into boiling water, then into cold water, and slip off the skins.
Step 2 Arrange the peeled peaches in one layer in a shallow enamel pan.
Step 3 Make a syrup by boiling the red wine with sugar for 5 minutes. Pour over the peaches. Place the pan over medium-low heat and poach the peaches gently for about 10 minutes, until they can easily be pierced with a fork.
Step 4 (They should be firm, not mushy.) Let them cool in the syrup.
Step 5 When cool, remove peaches from the syrup and place on a platter.
Step 5 Reduce the syrup by boiling rapidly until only 1 cup is left.
Step 6 Remove from the heat and add the raspberry and currant jellies.
Step 7 Stir until melted; let the sauce become quite cold before pouring it over the peaches. Chill and serve.
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