Peaches In Spiced Red Wine Recipes

Steps:

• Put wine in a glass or stainless-steel bowl. Add sugar and stir to dissolve, then add lemon zest, nutmeg, ginger and black pepper. Chill well.
• Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and chill.
• To serve, pour 1/3 to 1/2 cup chilled wine mixture into 4 to 6 wide-mouthed wineglasses or coupes. Add sliced peaches to each glass, dividing them evenly. Garnish each portion with a few blackberries, if desired.

Steps:

• In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

Steps:

• Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in a 3-qt. slow cooker., Add remaining ingredients. Cook, covered, on low until flavors are blended, 4-5 hours. Discard spice bag. Serve warm.

Steps:

• In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

Steps:

• In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
• Peel the peaches, halve them, and remove the pits. Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine. Taste and add more sugar if desired. Cover and chill until cold, at least 4 hours.
• The peaches should be enjoyed as cold as possible. Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine. Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
• You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve. You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
• Use yellow and white nectarines instead of peaches (there's no need to peel the nectarines).
• Superfine or baker's sugar dissolves much more quickly than regular granulated sugar. To make your own superfine sugar, pulse granulated sugar in a blender or a food processor a few times until the texture is very fine.

Steps:

• Blanch peaches in medium saucepan of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Pull off peel, using small sharp knife. Pit and slice peaches. Transfer peaches to medium bowl.
• Add all remaining ingredients to peaches and mix to dissolve sugar. Refrigerate at least 20 minutes, stirring occasionally, before serving.

Steps:

• Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
• Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
• Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.

Steps:

• Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
• Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
• Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

Steps:

• Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
• Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
• Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.

Steps:

• Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
• Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
• Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

Steps:

• Peel the peaches--to do it easily, boil them for about 10 seconds, then peel off the skin.
• Slice them.
• Put the peeled, sliced peaches in a bowl, add about half a bottle of red wine to cover.
• The type of wine isn't so important, but it has to be decent and drinkable.
• I used a 3 dollar bottle of Cotes du Rhone yesterday.
• Pour in the sugar and stir.
• Must sit for 6 hours in the fridge, minimum.
• Serve in pretty glasses or dishes.
• If you feel you need something else to go with it, try some kind of crunchy cookie or macaroon.