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Cesare Casella’s Recipe | Insalata di Pesche

Insalata di Pesche

Peach Salad

© Cesare Casella


This is a popular dish in summer when peaches are at their peak.  Really old recipes call for poaching the fruit in the sauce, but I like marinating the fruit better; it tastes fresher to me.


Serves 3 to 4


3 cups white wine, red wine, or champagne

1/4 cup orange juice

1/3 cup sugar

1 1/2 tablespoons lemon juice

2 lemon verbena leaves or mint sprigs

4 ½ cups thinly sliced peaches



1.  Combine the wine, orange juice, sugar, lemon juice, and lemon verbena or mint in a saucepan, bring to a simmer, and cook for 20 minutes.  Remove the pan from the heat.


2.  Put the peaches in a large bowl.  Pour the marinade over them and mix well.  Place the bowl in the refrigerator and marinate for at least 3 hours but no longer than 24 hours.  Serve cold or at room temperature.


3.  Note: Any leftover peach salad will keep in a covered container in the refrigerator for a few days.


WINE SUGGESTION: The wine you used in making the salad.

Cesare Casella 2

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