Candied Peaches in Wine Sauce

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.