Honeyed Peaches in Fragrant Wine

1. Blanch the Peaches

Start by bringing a bowl of water to a boil. Once it's boiling, gently place the peaches into the water for just a minute or two. This process, known as blanching, is key to making the peeling much easier. You'll know it's working when you see the skin starting to loosen.

2. Peel and Slice Peaches

After blanching, carefully remove the peaches from the boiling water and let them cool for a few moments. Now, peel off the skins using a knife or your fingers. With the skins removed, cut the peaches into slices or halves, depending on your preference, and place them into a serving bowl or individual wineglasses.

3. Macerate the Peaches

Pour about 1 cup of sweet white or red wine, such as Moscatel, over the prepared peaches. Cover the bowl with plastic wrap and place it in the refrigerator. Let the peaches soak in the wine for 2 to 3 hours. This period allows the flavors to meld beautifully, resulting in softened, fragrant peaches.

4. Variation: Use Dry Wine

If you prefer a different twist, you can use a dry wine instead of sweet wine. Add 2 to 3 tablespoons of sugar, strips of lemon peel, and a cinnamon stick to the dry wine. Mix these ingredients in a bowl and follow the same maceration process. The added sugar, lemon, and cinnamon will infuse the peaches with a delightful aromatic flavor.