7/20/2009

Instead of going home in between races during the West Coast Swing, I stay on the road. I have been to a number of restaurants and it seems like the wine menus are bigger than the food menus. I have never been a big wine drinker, but I do like to use a variety of wines as ingredients in cooking.

When I grew up, my grandfather had one glass of wine with every meal. He usually drank a very dry red wine. We kids were allowed to have a small glass of wine, or a glass of water with a little bit of wine mixed in for flavor. It was never a big deal because it was a way of life.

I remember that in the summer they would take peaches and soak them in red wine and then eat the peaches. I guess that every once in a while I had a slice of the peach too. They were really good, but never sweet enough for me. The recipe that I am going share with you is my version of Red Wind and Peaches.

Red Wine and Peaches
(Makes 8 servings)

Ingredients:

1/3 Cup Light Brown Sugar
1 Cup Water
3 Black Peppercorns (Whole)
4 Lemon Twist (1.5 Inch X 1/4 Inch)
2 Peaches - Cut each into 16 wedges
1 Bottle Red Wine (Your Choice)


Procedure:

Stir the sugar, water, peppercorns, and lemon twist together. Bring to a boil in a thick bottom pot. Remove from heat and let cool to room temperature.
Mix this with the wine and pour over the peaches.
Let sit for at least 1 hour before serving.

Enjoy!