Peaches in Red Wine

Leaving the peels on the peaches helps them retain their shape and texture and cuts down on preparation time. Wash the fuzz off the peel before using.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 28.9g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 10mg
  • Calcium: 18mg


  • 1/4 cup sugar
  • 1/4 cup orange rind strips (about 1 orange)
  • 1/4 cup lemon rind strips (about 2 large lemons)
  • 1/8 teaspoon ground cardamom
  • 7 whole cloves
  • 4 black peppercorns
  • 1 (3-inch) cinnamon stick
  • 1 (750-milliliter) bottle dry red wine (such as Côtes du Rhône)
  • 6 cups fresh sliced peaches (about 2 1/4 pounds)


  1. Combine first 8 ingredients in a large saucepan. Bring to a boil over medium-high heat; cook 10 minutes or until wine mixture is reduced to 1 1/2 cups. Cool to room temperature.
  2. Strain wine mixture through a sieve over a bowl, and discard solids. Combine wine mixture and peaches in a medium bowl; cover and chill 4 hours, stirring occasionally.
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