Well, I was originally going to be cooking with fresh pineapple today, but I was too slow. The pineapple was starting to mold, and mold is not delicious (Hush, blue cheese fans!). As a yummy substitute, I thought I'd use up a few frozen peach slices. Peaches aren't in season right now in New York, and frozen gets you closer to the taste I look for with this recipe than the syrupy canned variety. If peaches are in season where you are, use those!
- 1 large peach, peeled, pitted, and sliced into wedges (or equivalent of frozen, no sugar added peach slices)
- 6 whole cloves
- 1.5 cups White Zinfandel
- 1/8 cup sugar
How to Cook It
1) Put the peach slices in a bowl and prick lightly with a fork.
2) Add the whole cloves to the bowl and cover all with the White Zinfandel.
3) Allow the peaches and cloves to soak up the wine for 2-3 hours.
4) Preheat your grill. I use a griddle on top of my stove since we don't have a grill.
5) Meanwhile, strain the peach bits out of the wine and pour it and the whole cloves into a pot. Stir in the sugar. Bring the mixture to a boil.
6) Use a spoon or strainer to remove the cloves from the simmering wine after about 5 minutes. Continue to cook the wine down, stirring frequently, until it reduces to a sauce consistency.
7) Grill peaches for a few minutes on each side until tender.
8) Plate the peaches and drizzle lightly with the wine sauce. It's sweet, so a little goes a long way.