Peaches in Wine
Peaches in a sauce of white wine & brandy - contributed by Earl Bless
  •  1 26 oz can of peach halves (1 halve per person)
  • 1 bottle (750ml) of white wine
  • 4 ounces sugar
  • Rind of one lemon
  • Piece of cinnamon (1- 1 1/2 inches)
  • 4 ounces brandy
Open and drain peaches. Take wine, sugar, rind and cinnamon and bring to a boil. When the mixture comes to a boil and the sugar has totally dissolved, pour the mixture over the peaches. Add brandy and chill for overnight, two to three nights if possible.

NOTE: Eight servings This base can be used for multiple batches or as a great base for White Wine Sangria, just add a semi sweet white wine, fruit and ice.

Peaches in Wine is featured in Springtime in Seville

Metric, Celsius, & Gas Mark Equivalencies

Earl Bless is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

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Peaches in Wine © 1999 Earl Bless | This page © 2000 James L. Matterer

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