Pesche in vino are an essential accessory for an Italian summer.
As sweet as a child’s hug and as cool as a spray from the sea, peaches in chilled wine is the Italian cure-all for a sweltering summer.
Choose fruit–yellow or white–that’s locally grown and lusciously ripe. Peel the peaches by submerging them in boiling water for 30 seconds before soaking in ice water for one or two minutes. The skin will practically shed itself.
Slice the peaches into a bowl and pour on enough dry white wine, sparkling wine, or fruity red wine to cover. Sprinkle on a little sugar if you like. Refrigerate for several hours—long enough so you can’t tell where the peaches end and the wine begins.
If you can wait for evening dessert, spoon the pesche in vino into a frosted wine glass. On heat advisory days, you may have to spear a slice or two every time you pass the frig.
I want this recipe for peaches with red wine to bring to an end of the Italian class party. It will be be like a pot luck I guess. So I thought I would try to be different, and bring something different. I remembered my grandmother making peaches and wine on special occasions. Or sometimes we went to Italian weddings, and they would serve that at at the luncheon part of the whole day celebration. It wasn’t for the children, but I remembered it. My Gram would let me have a small sip of hers. I felt so privileged. So I remembered, that dessert drink, and thought I would bring some as my contribution.
What a lovely memory, Shirley.
I had forgotten completely about peaches in white wine. This will be made tonight!
Gorgeous! Will be making this for dinner guests on Friday! Thank you for bringing Italy home!
That photo looks like a painting, lovely.
Now that peaches are in season, we have been dipping ours into our red wine that remains at the end of dinner. Good ending, but I can’t to wait to try your frosty treat!
Great post. Cool photo.