Slices of ripe summer peaches soaked in chilled Sangiovese reminds me of many warm evenings my husband, Stephen, and I spent at our cute little rental in the center of Montepulciano. One day we bought so many peaches at the open market we could barely carry them back to the apartment. That evening we were too tired and too hot to cook so we pulled out some cheeses and salumi meats. While Stephen was transferring them to a large cutting board, I quickly sliced up a few peaches, placed them a large bowl, poured the leftover Sangiovese from the night before over the peaches, and popped it into the fridge to cool.
After our charcuterie dinner, I pulled out the chilled peaches for dessert. We enjoyed the remainder of our bottle of 100% Sangiovese Rosso di Montalcino by Madonna Nera and it was amazing! AMAZING!!
See ingredients, directions and pairings.
4-5 Ripe Peaches, sliced
3 cups Red Wine, I prefer Sangiovese