Peaches In Muscat

By Nigella Lawson

Peaches In Muscat
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
4(115)
Comments
Read comments

Customarily in Italy you will find peaches steeped in red wine (to which a little sugar has often been added) and chilled. I love this, but prefer it made with Muscat wine, not least because red wine makes the peaches lose their golden intensity. I also love the honeyed muskiness of the dessert wine with the peaches; it is absolute nectar.

Featured in: AT MY TABLE; Summer Comfort, Cooled With White Wine

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Ingredients

Yield:4 servings
  • 4ripe peaches
  • ½cup sweet Muscat or other good dessert wine
  • Heavy cream or vanilla ice cream, optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

97 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 2 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Over a bowl (to catch juices), peel and slice each peach, placing slices in bowl. (If peaches are hard to peel, they may be dipped in boiling water until skins loosen, up to 2 minutes.)

  2. Step 2

    Add Muscat to bowl and stir gently to make sure peaches are covered with wine. Cover bowl and refrigerate 2 to 6 hours.

  3. Step 3

    Transfer peaches and their liquid to a decorative glass serving bowl or individual bowls or wineglasses. Serve chilled with cream or ice cream, if desired.

Ratings

4 out of 5
115 user ratings
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Comments

Ed

For a bit of crunch, top with broken pieces of biscotti.

candaceb108

I didn't have biscotti, amaretti would be good too. But I'm watching calories, so I used Chobani lime yogurt as a base and added a few sliced peaches, the liquid, a few raspberries, and it was fabulous...moderately healthy and with protein.

cathy

Not the best., especially with ice cream. The ice cream overwhelmed the muscat.the leftover soaking liquid made a great mixer with some bourbon. I used shortbread crumbs for crunch. They were a hit.

Jennie

I used Sauternes instead of Muscat because my liquor store didn't carry Muscat, and this was a big disappointment--I imagine the fault of cheap Sauternes and mediocre peaches. It had a bitter edge, even with cream. It couldn't hold its own against the Chocolate S'Mores Pie also on offer for dessert.

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