Chilled Peaches in Honey & Wine

Chilled peaches in honey and wine is an Italian remedy for a hot summer night.

This peach dessert uses the ripened fruit of late summer – the heavily laden peaches, at the height of their season, that are so ripe and full that even touching them risks bruising.  Those peaches are perfect for this dish.

A fragrant and deeply golden syrup is prepared by simmering white wine with local honey and vanilla bean, robing the peaches in a flavor and aroma that almost requires a balmy August evening.

In Italy it is called pesche al vino, and, like many recipes, it varies greatly by region and family – some recipes call only for peaches and white wine to marinate together overnight, another will swears red wine is the only way to go, and yet another demands prosecco only.  You get the idea: there’s plenty of room to improvise here!

I hope you enjoy this late summer peach dessert as much as we do.   This dish pairs beautifully with a glass of chilled wine, coffee, espresso, tea, or topped with a scoop of vanilla ice cream!

I’d love to hear from you!

Scroll down and leave me a comment below, I’d love to hear from you!  If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see your creation!  Make sure to tag me @chasingtheseasons so that I don’t miss it!

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Chilled Peaches in Honey and Wine

This Italian treat uses the ripe and heavily-laden peaches of summer, and cloaks them in simmered wine, honey & vanilla. Serve chilled for a delicious adult summer treat.

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Course: Dessert

Cuisine: Italian

Keyword: Peaches, Wine

Author: Chasing the Seasons

Ingredients

• 4  white ripe peaches
• 1/2 cup  honey
• 1 cup dry white wine recommended Sauvignon Blanc
• 1 vanilla bean
• sprigs of fresh thyme (optional)

Instructions

• To peel the peaches, bring a large pot of water to a boil.  In the meantime, score an “x” on the bottom of each peach, taking care to not cut too deeply into the flesh.  Blanch the peaches by submerging them into the boiling water for 10-20 seconds.  Remove with a slotted spoon and let cool.  Remove and discard the skins.  Cut the peaches in half and remove and discard the pit.  Set the peaches aside.
• In the meantime, in a large saucepan, add the honey, wine and vanilla bean.  After scraping the bean, toss the pod into the pot too.  Slowly bring the contents to a full simmer and stir well to fully dissolve the honey, this should only take a few minutes.  Gently add the peaches and simmer for 1-2 minutes – or longer, depending on the ripeness, the peaches should be tender and easy to eat with a spoon.  Set aside to cool and place into a large shallow bowl, add thyme sprigs if desired, cover and refrigerate at least 3 hours or overnight.
• To serve, add the peaches to individual bowls, or pretty glasses, and serve with a generous drizzle of the honeyed wine.

Notes

Serve as a snack or as dessert along with chilled white wine, coffee, or tea.

Consider topping with a scoop of homemade vanilla or peach ice cream.

If you have lavender-infused honey on hand, consider using that, it adds a wonderful flavor profile.

Tried this recipe?Let us know how it was!

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