Peaches Cooked in Red Wine Recipe

Peaches Cooked in Red Wine Recipes

Ingredients :

6 ripe peaches, preferably freestone

2 cups full-flavored red wine, such as Zinfandel

1 cup water

2 cinnamon sticks

2 cups sugar

fresh mint leaves, for garnish

Method :

Skin the peaches by dropping them briefly into boiling water. Cool enough to handle and slip off the skins. Cut the peaches in half and remove their pits. Cut the peaches into 1/2-inch slices. Bring the wine, water, cinnamon sticks, and sugar to a full boil. Remove from the heat and add the peaches; cool to room temperature and then refrigerate overnight or for at least 4 hours. Serve the peaches and some of the cooking liquid garnished with fresh mint leaves.

Serves 6

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