Peaches Au Bandol Recipe
Ingredients
| Red wine | 1 Bottle (1l) | |
| Water | 3 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Lemon | 1 | |
| Cinnamon stick | 1 | |
| Peaches | 8 |
Directions
MAKING
1) In a large heavy non-reactive pot, mix the wine, water, sugar, lemon juice and cinnamon stick together.
2) Bring to a boil, stirring 1-2 times until the sugar is dissolved, then simmer on a low heat.
3) Stir in the peaches, cover with the parchment paper and simmer for 10 to 15 minutes until done. Remove the peaches with a slotted spoon from the liquid and allow to rest cool.
4) In a large serving bowl, strain the wine syrup, then skin the peaches and return the peaches into the syrup.
SERVING
5) Place the peaches in individual compote dishes, ladle 1/4 to 1/2 cup of the wine syrup over each peach and serve immediately.
1) In a large heavy non-reactive pot, mix the wine, water, sugar, lemon juice and cinnamon stick together.
2) Bring to a boil, stirring 1-2 times until the sugar is dissolved, then simmer on a low heat.
3) Stir in the peaches, cover with the parchment paper and simmer for 10 to 15 minutes until done. Remove the peaches with a slotted spoon from the liquid and allow to rest cool.
4) In a large serving bowl, strain the wine syrup, then skin the peaches and return the peaches into the syrup.
SERVING
5) Place the peaches in individual compote dishes, ladle 1/4 to 1/2 cup of the wine syrup over each peach and serve immediately.
Chef
