Iced Peaches


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. “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.

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