Print Peaches in Primitivo

Adapted from Mario Batali | Molto Italiano | Ecco, 2005

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 Dessert? Check. Note

Sometimes, if not all times, you want to bring out something impressive for dessert without spending a ton more time in the kitchen. Enter Peaches in Primitivo. It checks all the boxes. It’s easy to prepare. Can be started well in advance. Uses few ingredients. Tastes fancy. Contains booze. Even has alliteration in the name. Honestly, what more could a person want?

Pesche in Primitivo

Quick Glance
Quick Glance
15 M
45 M
Makes 4 servings

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Ingredients

1 1/2 cups granulated sugar
2 cups Primitivo di Gioia (from Puglia), or other dry red wine
1 clove
4 peaches

Directions

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.)

Peel and slice the peaches. (Pop them in boiling water for 10 – 20 seconds, remove, and let cool a little. The skin will slip off when encouraged with a paring knife.) Divide the peaches among 4 bowls. Pour 1/4 cup syrup over each peach and serve.

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