I am trying to hung on to the last hot summer days, so I made pesche al vino, a refreshing dessert loved across Italy. It is one of those Italian dessert recipes that is delicious and light. It always looks beautiful served in wine glasses or glass dessert bowls. In the Friuli region, peaches are soaked in local white wine, while in many other regions red wine and a few splashes of lemon juice are more common. In Campania, especially in Naples, peaches in wine have been a favourite summer dessert for a long time.
I like using rosé wine as it gives a lovely hint of pink to the peaches. Crunchy nectarines are my favourite for this particular dessert, but any type of peach with firm flesh will do.
Serves 4 people
4 nectarines, sliced into eight segments
200ml rosé wine (you can use white instead)
4 tbsp sugar
A few leaves of fresh mint and lemon balm, chopped
Add the sugar to the wine and blend it thoroughly until dissolved. Put the sliced peaches in the wine and stir in a few sprinkles of chopped herbs. Leave the peaches in the fridge overnight. Serve chilled in wine glasses or glass dessert bowls with fresh lemon balm, mint and a few sprinkles of sugar.