Monday, July 6, 2009

Peaches with Red Wine Syrup and Honey Ricotta

I had a couple partially drunk bottles of red wine laying around and since they were perhaps a day or so past prime drinkability, I decided not to let them go to waste. I didn't know if it would be against nature to stir together an Argentinian and an Australian, but I risked it and the tannic Shiraz and Malbec notes got along quite amiably.

This dessert (or brunch dish which is when I ate it) is perfectly elegant for guests and couldn't be better for summer as all the effort goes into composing it on a plate rather than cooking. Of course, there has to be some creamy fresh ricotta in the refrigerator, perfect peaches on hand, and the tart and lovely red wine syrup at the ready to drizzle. I can imagine that this syrup will come in handy to liven up other fruits, as a mixer for cocktails, and even with grilled red meat.

For the Red Wine Syrup:
  • 1 cup of red wine
  • 1/4 cup of sugar

In a saucepan, bring the mixture to a rapid boil, stirring occasionally until reduced by half and syrupy. Refrigerate until cold.

For the Honey Ricotta:

Stir together until fairly smooth and creamy.

Place sliced peaches on a plate and drizzle the syrup over them. Add a dollop of ricotta on the side. Serve immediately.

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