Josh likes to joke that being Episcopalian meant that there was never a drop of wasted wine in the house. (“Wherever four are more are gathered in My Name…there’s a fifth. badum-pum!) This recipe resulted from the need to use up partial bottles of white wine and a bounty of summer fruits. If the peaches are firm, you can simply peel them with a vegetable peeler. Star anise has a flavor reminiscent of licorice and one “point” of a “star” will give this syrup a mild licorice flavor that marries well with the citrus notes of the coriander and the sweetness of the fruit. This flavor combination will also help ease the transition of the palate and the sweetness of the fruit. This flavor combination will also help ease the transition of the palate from the summer to fall.
- 1 pound peaches
- 1 cup white wine
- ½ cup granulated sugar
- ¼ teaspoon coriander seeds
- 1 point of a star anise
- 2 cups assorted berries
- Cook Time: 15m
Bring a small saucepan of water to a boil. Drop the peaches, one at a time, into the pan and boil for 1 minute to blanch and loosen the skins. Peel off the skin and cut the peaches into thin wedges.
In a medium saucepan, combine the wine, sugar, coriander seeds, and star anise and bring to a boil over medium heat. Boil for 3 minutes, then remove from the heat and let stand until it comes to room temperature.
In a large bowl, combine the peaches and berries. Strain the wine syrup over them and gently toss.
This recipe can be found in our Beekman 1802 Heirloom Dessert Cookbook.