During the last two posts I’ve been thinking and writing about serving fruits for dessert. It has brought up memories of the long lunches we would have during what seemed to be those endless summer days I spent in the South of France when we all gathered at my grandparents’ home.
Lunch was the main meal of the day and where we lingered and enjoyed the delights that my grandmother had either picked up at the marché that morning or the gardener had brought in from the potager—the vegetable garden filled with all the wonders that grew and baked in that hot summer sun that created the explosion of flavors that Provence is known for.
Since lunch was abundant and served with plenty of wine, it was always followed by an afternoon sieste that was a perfect way to avoid the intensity of the midday sun and give us all time to recover.
I was young and only allowed to drink wine on special occasions. And one of those special occasions was a peach dessert. What a treat.
A bowl of fruits was passed around the table and we would each select the fruit of our choice. It was the peaches that created this special dessert.
It was unthinkable to eat your fruit with your hands when you were at the dinner table. A knife and fork were used to both peel and cut up the peach. It was a task I learned to master at a very young age. Once the peach was cut up and ready to eat, it would be placed into your red wine glass with the addition of red wine and—this is what made it special—sugar was added to this concoction. I know what you are thinking: this is like sangria. It is, but it’s not. The concentration of the ripe peach, the full-bodied red wine, and the little bit of sugar creates a mélange that is pure indulgence and totally wonderful.
I hope you will try it.
PÊCHES AU VIN ROUGE
Serve: 1 peach per person
Prep time: 5 minutes per glass
Total time: 5 minutes
1 very ripe peach
I glass full-bodied red wine
½ tablespoon sugar
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Having a party again is simply wonderful. Every summer, Mark, my husband, makes a gigantic paella and we invite friends to watch the process (trust me, it is a show) and eat the amazing results. The party always occurs between the 4th of July and the 14th, Bastille Day. Are you wondering why we make a paella to . . .