Peaches Poached in Red Wine with Cinnamon (Cariñena Style)

In Aragon's Cariñena wine region, late-summer peaches are simmered until tender in full-bodied red wine, and the fruit slowly turns a pinkish burgundy. The result is a simple yet elegant dessert that can be made the day before and actually improves as it stands. The spiced syrup is also wonderful poured over vanilla ice cream.

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Method

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1. Peel the peaches.
2. Put them in a pot with the wine and water, and add the sugar and the broken cinnamon stick.
3. Cook over low heat until the peaches are tender.
4. Let them cool in the poaching liquid, then serve cold or lukewarm, drizzled with the wine syrup.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Melocotones al estilo de Cariñena (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Peaches are easier to peel if you cut a cross in the skin, put them in hot water for 30 seconds, then dip them in cold water.
• At the end of cooking, lift out the peaches and boil the wine for 10 minutes to thicken it into a glossy syrup.
• You want a full-bodied but inexpensive red wine. A Garnacha or Kékfrankos works well; avoid very tannic, astringent wines.

Frequently asked questions

How long does it keep?

In its syrup, covered, it keeps for 5 days in the fridge, and the flavour deepens as it stands.

Does all the alcohol evaporate during cooking?

No, some of it stays in the syrup, so we don't recommend it for children or anyone avoiding alcohol. You can use red grape juice instead of wine, with less sugar.

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