A simple Tuscan dessert: ripe peaches poached low and slow in Chianti with vanilla and cinnamon, then glazed with a reduced wine syrup. Serve chilled or at room temperature.
Base recipe = 1 batch.
Ingredients
- 454 g fresh peaches
- 750 ml Chianti red wine
- 1 cinnamon stick
- 1 vanilla bean
- 200 g granulated sugar
Instructions
- Wash peaches and place them whole in a large pot.
- Add Chianti, sugar, cinnamon stick, and vanilla bean.
- Keep peaches submerged (a heat-safe plate works well) and poach on low heat until tender, about 20–25 minutes.
- Remove peaches and cool. Peel, remove pits, and cut into wedges.
- Simmer poaching liquid until reduced to a syrup. Strain.
- Spoon syrup over peach wedges to serve (chilled or room temperature).
Nutrition Facts (per serving)
Calories: 210 · Fat: 0g · Carbohydrates: 36g · Sugar: 33g · Protein: 1g
Calories: 210 · Fat: 0g · Carbohydrates: 36g · Sugar: 33g · Protein: 1g
