Candied Peaches in Wine Sauce
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Summer peaches and a white wine on the sweet side make for a perfect pairing and a dreamy dessert sauce. Each jar releases a summer day with each serving.
Ingredients
- 3lb peaches
- 4 cups sugar
- 2 limes (juices)
- 3 cups wine (sweet whites like Riesling, Proseco, Moscato, Gewurztraminer)
- 2 sticks cinnamon
Directions
| Step 1 | |
| Wash peaches. Don't bother peeling; skins dissolve. | |
| Step 2 | |
| Remove pit. Slice in half. | |
| Step 3 | |
| Cut into thick slices. | |
| Step 4 | |
| Place sliced peaches in non-reactive pan (stainless) | |
| Step 5 | |
| Cover peaches with sugar. Add lime juice. | |
| Step 6 | |
| Cover and let sit out overnight. | |
| Step 7 | |
| Add wine, and cinnamon sticks and begin to simmer mixture, stirring until sugar dissolves. | |
| Step 8 | |
| After 5 minutes of low simmer and stirring, turn off heat. | |
| Step 9 | |
| Let cool, and repeat Step 8, as many times as it takes to have peaches reach a translucent, candied appearance. Remove cinnamon, before canning. | |
| Step 10 | |
| When peaches look candied, and the sauce has a syrupy quality, put sauce in jars, and seal using water bath. Or freeze if you prefer. | |