December 21, 2012

festive AND summery

This recipe (from this book) takes fresh but slightly under ripe peaches and steeps them in pinot noir and a little sugar.  They are left in the fridge overnight and then brought back to room temperature before serving.  We adapted the recipe slightly in that we used vanilla sugar (inspired), added a cinnamon stick (inspired) and drank/ate the peaches chilled (inspired) and we were not disappointed with the festive but summery outcome.  And by not disappointed, I mean completely delighted.

It's not really a mulled wine as we know it because the very definition of mulled means whatever you are mulling should be warmed, but it's an alternative I suppose, for those of us that love mulled wine and the festive feelings it invokes, but can't bear to drink it in the middle of an Australian summer, which is French for not-Christmassy-not-at-all.

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