Peaches are in season! And at Winexpert Burlington we're going to show you how to have them at their best... poached in wine!

 

Ingredients

• 4 large, ripe yet firm peaches

• 3 cups red wine (we love that!)

• 6 Tbsp. maple syrup (or sugar, if preferred)

• 4 Tbsp. brandy (optional)

• 1 tsp. cinnamon

 

 

Method

Pit and peel the peaches, slice in half and set them aside. 

 

In a medium saucepan, pour the wine, maple syrup and brandy, and stir on medium low to combine well. 

 

 

Add the peaches upside down into the saucepan with the wine, and cook on a simmer for about 20 minutes, depending on the firmness of the peaches you started with. 

 

 

Remove peaches from the hot pan and set aside to cool slightly. Meanwhile, continue simmering the wine sauce increasing the temperature to medium, in order to reduce sauce a bit more. It will not be a thick sauce but the flavours and colours will intensify. 

 

Then remove from heat and pour over peaches to serve immediately, or only pour over peaches to store once the sauce has cooled to room temperature.