Peaches in Wine is a fresh-tasting dessert that is a fabulous finish to a summer dinner. Peaches provide the “taste of summer” while the wine and cinnamon give this dessert its zing. Make it ahead and store in the refrigerator until you are ready to use. Be sure to use firm peaches, so they will stay intact.
- Peel the peaches and set aside. Pour the wine, sugar, and brandy into a bowl or saucepan and stir until sugar is completely dissolved.
- Place peaches in a saucepan that is just large enough for them to fit. This way the peaches stay in place, rather than bobbing around as the liquid boils. Pour wine mixture into pan. Add cinnamon stick and just enough water to cover peaches.
- Bring wine to a boil, then reduce heat and gently simmer until peaches are cooked – 20 to 30 minutes, depending on the firmness of the peaches. The peaches should be softer, but not mushy. Remove pan from heat and allow to cool to room temperature.
- Remove peaches from pan and place in a glass bowl or storage container and cover. Remove cinnamon stick and place pan back on heat and bring to a rolling boil. Boil to reduce liquid further. It will not be a thick syrup, but color and flavor will become more intense. Remove and allow liquid to cool to room temperature. Pour cooled liquid over peaches and store or serve.
- Serve peaches with sauce hot or cold. Serving alongside a scoop of vanilla ice cream adds a cool, creamy element to this dessert.