Sangiovese with peaches

Sangiovese with peaches

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Towards the end of summer white peaches start to appear. I prefer the less sweet varieties that seem to dominate at the moment. The old-fashioned peaches also seem a little firmer. Anyway, any good peach will do for this dish. The idea is to marinate them for several hours in a full-bodied sangiovese (or shiraz) with a good dose of sugar. How much sugar is really up to you, so add it gradually until you get the right level of sweetness to balance the wine.

Ingredients

Quantity Ingredient
400ml full-bodied sangiovese
6 peaches
5 tablespoons caster sugar

Method

  1. Pour the wine into a glass serving bowl and slice in the peaches. Add the sugar, which will fall to the bottom. Stir gently with a spoon until it dissolves. Taste and adjust with a little more sugar (or wine) if need be. Cover the bowl and leave to marinate for several hours. Serve with double cream.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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