Monday, August 16, 2010
RECIPE: Baked Peaches with Wine Jelly and Vincotto®
Photos: (Lexi Van de Walle): Local peaches; Baked local peaches
It's peach season finally and a good one! Delicious peaches arrived with my daughter yesterday when she came home from a sleepover with Val and Min Min Schaffner's daughter in East Hampton. Eight of them. All juicy and delicious. And, picked right from the tree in their backyard just minutes before walking through my front door.
Tonight, I combined these perfectly ripe peaches with a local wine jelly and local honey and an imported "Vincotto® " which is a cooked wine that is a syrupy, graped flavored concoction. The recipe is from Southern Italy and closely guarded by the Calogiuri family. The Vincotto® combined beautifully well with the baked peach delight. Peter Kaufman and I ate the whole pan! Served hot.
I can't wait to try Vincotto® over roasted meats, with chocolate or drizzled on an al dente risotto.
Baked Peaches with Wine Jelly and Vincotto®
4 large ripe peaches, local if available
5 tbls. Paumanok Pomegranate-Chardonnay Wine Jelly (made using the East End's Duck Walk Vineyards grapes)
2 tbls. Local honey - I used Don Sausser Apiaries of Southampton
1 tbls. Vincotto® 1825 - vinegar syrup*
2 tsps. Lemon juice, freshly squeezed
1 tbls. Lemon zest 1/3 cup of water
Preheat oven to 350 degrees (F). Remove pits and cut out any bruised spots. Slice each peach, skin included, into 8-10 pieces. In a bowl, whisk together wine jelly, honey, Vincotto® , lemon juice, zest and water. Stir in cut peaches and toss, coating with the mixture. Transfer to a shallow baking dish (9” x 9”) so the fruit is in one layer and bake for 30-45 minutes until tender. Check every 15 minutes and baste peaches. Serve over ice cream, with plain yogurt or by itself.