Life's a Peach

I'm convinced these peaches in wine are the simplest, most delicious dessert in the world. The first time I went to Delancey, just about a year ago, these were on the menu, and I've thought about them fondly and just a tad obsessively ever since. This summer, I committed to making them before peach season was a distant memory. I'm so glad I did. For the last three days, I've headed straight to the refrigerator after work, desperate for a forkful of fruit and the sweet, peach-infused wine at the bottom of the glass. I call it happy juice.

Speaking of happy, I've got some exciting news ... a big life change* is in the works. Of course, I'm going to make you wait until Monday to find out what it is (it's more fun that way, right?). Maybe I'll celebrate this weekend with another batch of peaches. You should do the same.

*Given the amount of wine consumed in the last three days, you can all rest assured, I'm not pregnant.

Chilled Peaches in White Wine
Recipe courtesy of Molly Wizenberg
Adapted from A Platter of Figs and Other Recipes, by David Tanis

8 ripe peaches (white or yellow, or a mixture), washed well and rubbed dry
4 tablespoons sugar, or more to taste
1 bottle (750 ml) dry white wine (I used a sauvignon blanc)

Slice the peaches thinly (about 16 slices per peach). Combine the peaches and sugar, and toss gently to mix. Add the wine, and toss gently again. Taste, and adjust sugar as needed. Cover, and refrigerate for several hours - or up to a few days, if you want.

Serve the peaches cold, in a glass or shallow bowl, with a small ladleful of their liquid. Eat the peaches with a fork and then drink the liquid left in the glass.

Yields about 8 servings.