Peaches, peaches, peaches! They’re everywhere right now, and that makes me feel downright peachy (sorry, I couldn’t resist).

We recently purchased a flat of beautiful yellow peaches, and every day we’ve had them on cereal, with ice cream, in salads, sliced, grilled… The other night Barnaby poached them in red wine and they were so fabulous I swooned in delight.

Red Wine Poached Peaches

2 peaches
1 cup of sugar
2 cups red wine

Combine the wine and sugar in a saucepan. Bring to a boil, then reduce to a simmer until the alcohol has burned off (3-5 minutes). Slightly score the skin of the peaches and place them in the wine. Depending on the shape of your pan the peaches may not be completely covered by the liquid. This is okay, simply cook on one side then turn over.

Cook peaches for approximately 7 minutes or until the skin peels away easily without a knife. Remove peaches from poaching liquid. Peel, cut in half, and remove the stone. Slice and serve in a bowl with the wine sauce poured over the top. For a thicker syrup continue to reduce the wine. It’s delicious both ways, and wonderful with vanilla ice cream.

May be served hot or cold.