A reader has asked: How do you make peaches in red wine? Are they cooked together?
A: They are easy to make and require no cooking. When I was a child, this was a major feature of peach season, especially toward the end when we had already eaten the peaches in every other conceivable way. Here’s what you do: Drop some perfectly ripe peaches in boiling water for a few seconds and slip off the skins. Halve, pit, and slice into thin wedges. Fill large wineglasses 3/4 full with the peaches and cover with inexpensive red wine. Chill for several hours. Serve with a fork to spear the peach slices, then drink the wine, which is exquisitely perfumed by the peaches.