Foolproof summer recipe, small consolation for soupy DC summers

I associate summer with crappy TV programming, strangers’ gnarly exposed toes, bad-hair humidity, storm-induced power outages, weird smells on Metro, back sweat, I could go on.

But at least summer produce is decent.

The thing about buying fruits like peaches is they all seem to ripen at the same time. Soaking them in wine not only tastes good, but helps prolong their window of edibility.


1. Fresh peaches or nectarines (I used white nectarines. Keep the peels on.)

2. Red wine (I used Trader Joe’s 3-buck-chuck, shiraz, but a drier red wine might work better with the sweetness of the fruit.)


1. Slice up fruit when still firm but fragrant. You don’t want it super ripe, or it’ll fall apart. Place in shallow dish.

2. Pour wine over fruit. Let bathe at least overnight, covered.

Optional flair:

Lemon juice

Lemon or orange rind

Experimenting with spices such as a cinnamon stick, peppercorns, cardamom pods, split vanilla bean, etc.

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