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Recipe for :

Pesche al Vino - Peaches in Chianti

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"Choose peaches that are fragrant but not overly soft".


8 medium to large freestone peaches, ripe but firm
2 Tblsp. fresh lemon juice
3 Tblsp. sugar
1 bottle (750 ml) Chianti

  • Peel peaches and cut into eighths. Place in a stainless steel, glass or ceramic bowl. Add lemon juice and sugar and mix gently but well. Let stand for 5 minutes.
  • Pour wine over peaches and cover. Refrigerate for 8 hours or overnight.
  • To serve, arrange peach segments in wine glasses or wide-mouthed dessert glasses and spoon a little of the wine marinade into each glass.
  • Serve with biscotti.

Shirley Cline