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.
- 6 firm but ripe peaches, chilled
- 1 (750-ml) bottle Zinfandel, preferably your favorite Dry Creek
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.