Serving fruit with red wine is a big tradition in Puglia, where they often chill the raisiny red wines and simply pour them over sliced fresh peaches. I have spiced up the wine and also sweetened it a bit to create a more syrupy liquid. It also goes well with cherries. There will be some extra syrup, which is great on other fruits — or on French toast. Serve the peaches with Walnut Biscotti.–Mario Batali
LC Ticks All the Boxes Note
At the end of a meal, sometimes you want to bring out something impressive without spending yet more time in the kitchen. Enter Peaches in Primitivo. It ticks all the boxes: easy to prepare, can be started well in advance, uses few ingredients, tastes luxurious, contains alcohol, has alliteration in the name… Honestly, what more could a person want? As for peeling those peaches, pop them in boiling water for 10 – 20 seconds, remove and let cool a little, and the skin will slip off when encouraged with a paring knife. Done.
Pesche in Primitivo Recipe
- Quick Glance
- 15 M
- 45 M
- Makes 4 servings
- 2 cups sugar
- 2 cups Primitivo di Gioia (from Puglia), or other dry red wine
- 1 clove
- 4 peaches
- 1. In a medium saucepan, combine the sugar, red wine, and clove. Bring to a simmer, and simmer until reduced by half, about 30 minutes. Let cool, and remove the clove. (The syrup can be made ahead and refrigerated for up to 1 week.)
- 2. Peel and slice the peaches, and divide among four footed bowls. Pour 1/4 cup syrup over each peach and serve.
Hungry for more? Chow down on these:
- Moscato Poached Pears in Puff Pastry from Fifteen Spatulas
- Peaches Poached in Prosecco with Homemade Amaretti from Familystyle Food
- Grapefruit in Moscato from Leite's Culinaria
- Pear Parcels with Star Anise from Leite's Culinaria
Pesche in Primitivo Recipe © 2005 Mario Batali. All rights reserved.