Peaches in Red Wine
Courtesy of Winexpert Burlington - www.winexpertburlington.ca
4 large, ripe yet firm
peaches
3 cups red wine
6 Tbsp. maple syrup
4 Tbsp. brandy
(optional)
1 tsp. cinnamon
Did You Know?
A ccording to a 2014 study
by researchers at Texas A&M,
polyphenols in peaches (and
plums) successfully inhibited
the growth and metastasis
(spreading to other organs)
of at least one strain of breast
cancer cells. They recommend
breast cancer patients eat two
to three peaches a day
to experience the same
cancer-protective effects.
Pit and peel the peaches, slice in half and set them aside.
In a medium saucepan, pour the wine, maple syrup and brandy, and stir on medium low
to combine well.
Add the peaches upside down into the saucepan with the wine, and cook on a simmer
for about 20 minutes, depending on the firmness of the peaches you started with.
Remove peaches from the hot pan and set aside to cool slightly. Meanwhile, continue
simmering the wine sauce increasing the temperature to medium, in order to reduce
sauce a bit more. It will not be a thick sauce but the flavours and colours will intensify.
Then remove from heat and pour over peaches to serve immediately, or only pour
over peaches to store once the sauce has cooled to room temperature.
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Gold of Magazine
Autumn
2017
21