Poached Peaches in Red Wine

1. 1

   Place the peaches in a large pot with 1 1/2 cups of the sugar, the lemon juice, and cinnamon stick.

2. 2

   Add cold water to cover.

3. 3

   Cover the peaches with a round of waxed paper cut to fit the interior of the pot.

4. 4

   Set the pot over moderately high heat and bring the liquid to a simmer.

5. 5

   Simmer until the peaches can be pierced easily with a sharp paring knife, about 10 to 15 minutes after the water begins to simmer.

6. 6

   Cool the peaches in the liquid.

7. 7

   Remove the skins with a paring knife.

8. 8

   Strain the juice and reserve 3 cups for syrup.

9. 9

   Pour the remaining juice over the peaches.

10. 10

    Prepare the syrup: In a heavy saucepan, heat the reserved 3 cups poaching liquid with the remaining 1 cup sugar.

11. 11

    Bring to a boil, reduce the heat, and simmer until reduced by one-third.

12. 12

    Allow to cool.

13. 13

    Remove the peaches from their juice and place them in a large bowl.

14. 14

    Discard the juices.

15. 15

    Add the wine and reduced syrup.

16. 16

    Serve the peaches as dessert and serve the wine as an accompaniment to the meal.

* Per serving · 4 servings · Values may vary.

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