Peaches In Wine Cassis Syrup Recipes

PESHE AL VINO - PEACHES AND WINE

Steps:

• Peel the peaches, pit them, and slice into bite-size wedges (you should have about 4 cups). Place in a large bowl and cover with the wine. Sprinkle the sugar on top and gently stir. Cover and leave at room temperature for 3 to 4 hours before serving.

PEACHES IN WINE-CASSIS SYRUP

Steps:

• Bring a medium saucepan of water to a boil. Add the peaches; blanch for 15 seconds. Drain. Slip the skins off, cut peaches in half and remove pits. Put in a medium bowl.
• In a saucepan, combine the wine, cassis and sugar and bring to a boil. Remove from heat and let stand for 5 minutes. Pour the mixture over the peaches and set aside for at least 2 hours. Divide the peaches among 4 bowls and spoon the syrup over them.

SPICED PEACHES IN PEACH WINE

Steps:

• Peel peaches, leave whole and place in acid solution, while you finish peeling all the peaches.
• In a large pot, cook wine, white & brown sugars, lemon juice and one cinnamon stick.
• Stir until all sugar is dissolved and mixture begins to boil.
• Remove the cinnamon stick and reserve the syrup.
• Rinse the peaches.
• Stick two cloves into each peach and add the peaches to the reserved syrup, heating the peaches until slightly softened.
• Remove from heat and allow peaches to sit in syrup overnight at room temperature.
• Next day, remove the cinnamon and cloves from the peaches.
• Slice the peaches into thick wedges and place back into the syrup.
• Next add the shredded candied ginger into the peach mixture and reheat the peaches.
• Once the peaches are hot, pack tightly into hot sterilized jars, make sure to add 1 stick of cinnamon to each jar.
• Cover the peaches completely with hot syrup, make sure to release any air bubbles, adding more syrup if necessary.
• Clean the rims and seal the jars.
• Process quart jars for 25 minutes in a water bath canner.