- 4 large, ripe, fragrant peaches or nectarines, peeled, pitted and sliced into about 8 wedges each—may be cut in half widthwise for easier eating
- 5 – 8 tablespoons sugar
- 1 cup Chateau Grand Traverse Pinot Grigio
- 4 to 6 sprigs fresh mint
- Layer the peaches or nectarines in a pretty glass bowl, sprinkling each layer with a tablespoon or so of sugar (use less sugar rather than more). Cover with plastic wrap and refrigerate 2 – 3 hours.
- Taste the peaches for sweetness, adding more sugar as needed. Pour in wine to barely cover, turning fruit gently with a spatula to blend. Cover again and refrigerate 4 to 6 hours.
- Take the fruit out of the refrigerator 30 to 45 minutes before serving. Present the peaches by spooning them and their liquid into wine glasses and finishing with a sprig of mint. Wonderful served alone or over a scoop of vanilla ice cream.
- “Macerating peaches in sugar permeates them with sweetness and concentrates their flavor while drawing out their juice and turning it into a nectar-like syrup. Then marinating the fruit in wine releases still more tastes, because certain flavors are soluble only in alcohol.”
Recipe generously provided by Roberta Parker.