Molly Cookie

Peach Week Kickoff with Peaches in Wine

Jul 20, 2010 Appetizers, Desserts, Drinks, Food Things, Peaches, Snacks

I hereby call this week… (drumroll please…)

Peach Week.

The reason?

I have a ton of peaches.

I know I’m starting this sort of in the middle of the week so it’s not really Peach Week, more like Peach mid-week or Peach Weekend, but nevertheless, we are going to talk peaches for a few posts. Since I’m drowning in peaches over here I feel like it’s all I can think about, therefore it’s all I am going to write about for a few days.

I hope that’s ok with you.

I went to the Porter, Oklahoma Peach Festival this weekend and picked up two different types of peaches that they had ready so far. Later in the summer they will come out with different varieties, but this weekend they had Bellaire and Red Haven peaches. I got a little bit of each, and when I got home I sat for a long time debating which recipes I was going to try with my new wonderful fruits.

It was harder than I thought it was going to be to decide. I finally came up with a few recipes that I liked for a pie, some salsa, and peach melba. By the time I had decided on what to do, it was too late to start any of it. I set the peaches aside for their various assignments, and thought about the next day when I would have more time to bake.

It was not, however, too late for this.

As I was looking over recipes I saw a few for peaches in wine. The recipe was so simple. Two ingredients.

1. Peaches
2. Wine

I happened to have both of those things, and I also happen to LOVE both of those things. I actually was a bit skeptical at first. It felt like I was ruining the wine by putting such a sweet fruit in it, but then I turned my thinking around and decided that this was about the peach, not the wine. You have to eat the peach and that is where the true beauty of this dessert (or late night snack) is. Of course, if you want to drink the wine afterwards, feel free. Just be warned that it will taste a little peachy.

I used a red wine blend and the Bellaire peach, but I saw recipes that used white wine too so use that if you don’t like red wine. I’m sure it’s great too. The Bellaire peaches are sweeter than the Red Havens, and a sweet peach was definitely needed in this. Let me tell you though, the peaches tasted incredible. I was extremely surprised at how much I loved it. After loving peaches and wine separately for so long I don’t know why I didn’t think I’d care for this, but it was amazing. It’s my new favorite thing.

So, for now, you can enjoy this little peach appetizer. I’ll write about my pie soon

Peaches in Wine
Serves 2

Ingredients

One Peach peeled and sliced
2 glasses of the wine of your choice

Directions

Cut a tiny x in the skin of the peach on the bottom, opposite the stem. Drop peach into a saucepan of boiling water for about 60-90 seconds. Immediately remove and immerse into an ice bath for about 30 seconds. Remove peach from ice water and remove skin with your fingers. This technique will allow you to peel the skin back easily.

Slice peach and remove the pit. Fill the bottom of a wine glass with 4-5 slices and cover with your favorite wine. Let sit for a minute or two (or 10 if you really want wine-y peaches), and enjoy!

Tags: bellaire peach, peach dessert, peaches and wine, peaches in wine, peeling a peach, peeling peaches, Porter peach, Red Haven Peach, wine poached peach