Chilled peaches in wine

The ultimate chic and traditional dessert [+ a video on how to make them!]

Simple as you can imagine reading the recipe title, these peaches give their best the day after, when they get translucent and boozed up with the wine.

These peaches are dangerously good. It’s the ideal after-dinner dessert in summer when you don’t want to burden a perfect meal with a heavy dessert. You can enjoy the ripe peach slices along with their boozy orange-flamed syrup, they are so easy to eat. Definitely too easy to eat. They’ve become my go-to dessert for the summer, especially when you run out of time to make a proper cake. We brought them to a barbecue with friends and they were a hit!

If in

Molly Wizenberg

’s recipe from Delancey peaches are soaked in white (or rosé) wine, traditionally, in Italian households, ripe peaches would be sliced and plunged directly in a tumbler of red wine at the end of the meal. It is a quick, fuss-free, no-frill idea to end your dinner with a sweet note. You can picture this scene: a bowl of perfectly ripe peaches, an inch of leftover, robust red wine, a red checkered tablecloth, a door opened into the dark countryside or a lively back road where old people are already gathering their plastic chairs for an after-dinner chat.

It has all the elements of a picture-perfect scene, and I am so grateful to have had the chance to live some of this romantic, bygone atmosphere.

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The September Cook Along

We will meet SUNDAY, September 17th at 9.00 pm CET - 3.00 pm EDT - 12.00 pm PDT. We will talk about our favourite end-of-summer recipes, including the surprisingly delicious fried green tomatoes with grapes. You will find the link to join the Cook Along and the recipe for the fried green tomatoes in Friday’s newsletter.

This is an event designed for those who subscribed to Letters from Tuscany: we’re slowly building friendships and shared memories and having lots of fun!

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