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1
In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
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2
Peel the peaches, halve them, and remove the pits.
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3
Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine.
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4
Taste and add more sugar if desired.
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5
Cover and chill until cold, at least 4 hours.
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6
The peaches should be enjoyed as cold as possible.
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7
Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine.
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8
Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
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9
You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve.
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10
You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
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11
Use yellow and white nectarines instead of peaches (theres no need to peel the nectarines).
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12
Superfine or bakers sugar dissolves much more quickly than regular granulated sugar.
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13
To make your own superfine sugar, pulse granulated sugar in a blender or a food processor a few times until the texture is very fine.
