Posted By Mary Freeland on July 28, 2010

My Sicilian father-in-law embodies so much of what you may think of when you hear, “The old country”. Though he has lived in Brooklyn, New York since the early nineteen-sixties, he has remained steadfastly the young man he was when he left the small seaside Sicilian town of, Sciacca.

Manlio DiPaola handed down to his son, my husband, the art of wine making and an appreciation for all things simple. He is the master of the grill, making humble chicken taste as though it were made for the denizens of the New York culinary scene. At his side I’ve learned what little Italian I speak and even more about life, family and tradition.

Though he is never one to turn away a nice cheesecake from Junior’s, the best of deserts in his learned opinion is a nice piece of seasonal fruit soaked in wine. This time of year really lends itself to the enjoyment of this sweetest of treats.

Pesche inzuppato nel Vino
Peaches soaked in Wine

3-4 just ripe peaches or nectarines
Red wine (enough to cover the peaches)
1 cup mascarpone cheese
2-3 tablespoons clover honey

Pit and peal the peaches. Cut them into thin slices. In a large shallow dish combine peaches and wine. Allow to soak in the refrigerator for 20-30 minutes. Just prior to serving mix honey into cheese. Remove the peaches from the wine and place in a presentation dish with cheese mixture along side. Feel free to drink the fruited wine as an aperitif.

Per la Salute (to your health)

This post was written by our friend and noted wine fan, Lara DiPaola, who was the first customer of our newly released custom wine bottle light collection Vino Luci.

Categories: Italian Recipes
Tags: Italian, Italian Recipes