I’ve tried this method with a couple of different wines, but my favorite is Domaine de Pellehaut “Harmonie de Gascogne.” It’s on our wine list, and it’s hard not to love: crisp and light, a little grapefruity, not too expensive – and perfect, perfect for peaches. And about the peaches themselves: be sure to choose specimens that are firm and meaty, not watery or mealy.
Slice the peaches thinly. (I get about 16 slices per peach.) Combine the peaches and sugar, and toss gently to mix. Add the wine, and toss gently again. Taste, and adjust sugar as needed. (Brandon likes them a little sweeter than I do.) Cover, and refrigerate for several hours – or up to a few days, if you want.
Serve the peaches cold, in a glass or shallow bowl, with a small ladleful of their liquid. Eat the peaches with a fork and then drink the liquid left in the glass.
Yield: 8 servings