Insalata di Pesche
© 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.
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