Glazed Peaches in White Wine

Pesche al Vino

This extraordinarily simple dessert concentrates the flavor of peaches and perfumes them with aroma of lemon zest.

Total time from start to finish: about 30 minutes

Serves 4 people

2 tablespoons butter

4 ripe but firm peaches, peeled and cut in half

1/4 cup dry white wine

2 tablespoons sugar

1 lemon

1. Put the butter in a skillet large enough to hold all the peaches later and place over medium high heat. When the butter is hot and the foam begins to subside, slide in the peaches with the cut side down. Sauté for 2-3 minutes, or until they just begin to brown then turn them over and sauté for another 2-3 minutes.

2. While the peaches are sautéing, with a sharp peeler use a swivel sawing motion to peel the lemon. Do not press down too hard so as not to remove the white pith along with the peel and try to end up with strips at least 2 inches long.

3. Once the peaches have sautéed on both sides, add the wine, the sugar and the lemon peel. Cover the pan and cook over medium low heat for about 20 minutes. Transfer the peaches to a serving platter or individual plates. The juices in the pan should have the consistency of syrup. If it is too thin, raise the heat and reduce it down, then pour the syrup over the peaches. Serve lukewarm or at room temperature.

From Every Night Italian, by Giuliano Hazan