Peaches poached in muscatel wine

Peaches poached in muscatel wine

Melocotones al moscatel

By
From
Spanish Made Simple
Serves
4

In Spain, we love to remain at the table once we have finished eating. This is what we call sobremesa, chatting and chatting before the siesta arrives. A sweet wine such as Muscatel is the perfect ingredient to end a proper meal. This recipe includes fruit and this fantastic sweet wine combined. Try it!

Ingredients

Quantity Ingredient
4 peaches, Halved and stoned, (nectarines or apricots work as well)
350-500ml sweet muscatel wine
1/2 cinnamon stick
2 star anise
5 juniper berries
ice cream, Clotted cream or natural yogurt, to serve, optional

Method

  1. Place the halved peaches in a deep pan; ideally they should fit snuggly, holding each other. Add the Muscatel, cinnamon, star anise and juniper berries and cook over a high heat until boiling, then immediately reduce the heat and simmer for 10 minutes, or until the peaches start to soften up. Don’t overcook them; they should still be firm. Remove from the heat and leave to cool in the liquid, preferably overnight. This will help the flavours to develop within the fruit.
  2. These peaches can be served with a wide range of accompaniments, such as ice cream, clotted cream or natural yogurt, for a more substantial dessert.
Tags:
Spanish
simple
weekday
tapas
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