Candied Peaches in Wine Sauce


    Candied Peaches in Wine Sauce

    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.


    • 3lb peaches
    • 4 cups sugar
    • 2 limes (juices)
    • 3 cups wine (sweet whites like Riesling, Proseco, Moscato, Gewurztraminer)
    • 2 sticks cinnamon


    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.