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Peaches in Sauternes

Source of Recipe

From "Barefoot in Paris" by Ina Garten


Recipe Introduction

"There's something about this dessert that I love; it's not as dramatic as a fruit tart, but the synergy of the two ingredients is, for me, the essence of simple French food. The peaches make the Sauternes taste better and the Sauternes makes the peaches taste better. I make this in the summer when I can get luscious ripe peaches at The Milk Pail nearby in Water Mill, Long Island."

List of Ingredients

◦ 6 to 8 very ripe yellow or white peaches
◦ 3 tablespoons sugar
◦ 1 (375-ml) bottle of good Sauternes
◦ 1 tablespoon Grand Marnier


Recipe

Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins are loose. Remove the peaches with a slotted spoon and place them in a bowl of cold water to stop the cooking.

Peel the peaches and then slice them off the pit in wedges into a bowl. Stir in the sugar, Sauternes, and Grand Marnier. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold.

Serves 4 to 6