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.