Zinfandel-Marinated Peaches
For this recipe it’s important to choose a wine you enjoy drinking, because this refreshing dessert is as much about finishing your meal with a chilled glass of red on a hot summer night as it is about the peaches themselves. Chef Ari Rosen likes to serve these for dessert with Nicole's Rosemary Shortbread Cookies.
Ingredients
- 6 firm but ripe peaches, chilled
- 1 (750-ml) bottle Zinfandel, preferably your favorite Dry Creek Zinfandel, chilled
Directions
Cut the peaches in half and remove the pits. Cut each peach half into four slices. Put the peach slices in a bowl and add enough wine to submerge them. Refrigerate for 10 to 15 minutes. Divide the peaches among 6 glasses and pour the remaining wine over the top. Serve immediately. Serves 6.
Ari Rosen, Co-Owner and Chef, Scopa, Healdsburg, CA.
