Peaches in Red Crozes-Hermitage from Ten Vineyard Lunches by Richard Olney
Dunk the peaches in boiling water, drain them immediately and then peel them. In a stainless steel saucepan or, preferably, an untinned copper jam pan or copper bowl for whisking egg whites, bring ...
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Cooking tools:
- Copper jam pan
- Copper bowl
- Trussing needle
- Saucepan
- Stainless steel saucepan
- Pot
- Colander
- Paring knife
- Stove
- Plate
- Whisk
Ingredients
- 8 yellow peaches
- ¾ cup sugar
- 1 bottle of red Crozes-Herrnitage or other decent red wine
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