Peaches in Wine

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            FOOD FUNNY
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We owe frequent contributor George Schoenbaum another thanks for
today's food funny:

When my husband and I showed up at a very popular restaurant, it was
crowded. I went up to the hostess and asked, "Will it be long?" The
hostess, ignoring me, kept writing in her book. I asked again, "How
much of a wait?"

The woman looked up and said, "About ten minutes."

A short time later, we heard an announcement over the loud-speaker:
"Willette B. Long, your table is ready."

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            TODAY'S RECIPE
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I have published at least a half-dozen recipes for various fruits
poached in various wines, and with good reason: they are popular all
over the world; they are healthy and nutritious; and they taste
fabulous. Here is one of the ways they do it in Spain:

Peaches in Wine (Melocotones en Vino)

1 bottle (750 ml) dry sherry or white wine
1/2 cup (125 ml) brandy (optional)
1/2 cup (125 ml) sugar
The rind of 1 lemon
1 cinnamon stick
4-6 ripe peaches, peeled, halved, and pitted*

* Tip: To peel the peaches, dip them in boiling water for about 10
seconds and the skin will slip off easily.

Combine all the ingredients except the peaches in a saucepan and bring
to a boil over high heat. Place the peaches in a bowl and pour the
liquid over them. Steep covered in the refrigerator for 2 to 3 days,
and serve with a little of the syrup. Serves 4 to 6.
Received on Fri Jan 9 06:19:41 2004