PEACHES IN PORT

"This recipe dates to ancient times. It was a common practice to preserve peaches and other fruit in wine mixed with honey or sugar. During recent heat spell, I used this recipe to salvage peaches that were ripening faster than I could use them.

Peaches in Port will keep several days in the refrigerator. I prefer leaving the peaches whole instead of slicing or halving them. When you are ready to serve the peaches, you may slice them. The result is peaches with beautiful variegated colors. Enjoy!"

4 large peaches
Boiling water
1 1/2 cups port wine
1/2 cup peach preserves
4 cinnamon sticks
4 whole cloves
Whipped cream or ice cream (optional, for serving)

Place the peaches in a bowl and pour boiling water over them. Let stand for 10 minutes. Drain and rinse with cold water.

Peel the peaches. With a small knife, starting at the stem, bore into each peach to remove the pit. Using the knife and gently squeezing the peach, you should be able to remove the pit while leaving the peach whole.

In a saucepan, stir together the port, preserves, cinnamon sticks and cloves. Heat mixture almost to boiling. Immediately remove from heat. Add peaches and let stand 1 hour at room temperature. Marinate peaches overnight or longer in the refrigerator. Occasionally stir the peaches while marinating.

TO SERVE:
Discard cinnamon and cloves. Serve each peach with some marinade. If desired, serve with whipped cream or ice cream. You may also slice the peaches and use them as a topping for cake, pancakes or pudding.

Makes 4 servings
Source: Arlyn Hackett to the San Diego Union-Tribune, September 12, 2007