Dish

Melocotones al vino

Melocotones al vino is made by poaching peaches in red wine and sugar until they are tender and infused with the wine flavor. The peaches are then served with a drizzle of the wine syrup and a dollop of whipped cream. Melocotones al vino is a great source of antioxidants and essential nutrients.

European cuisine› Mediterranean cuisine› Spanish cuisine

Dessert

Origins and history

Melocotones al vino is a traditional dessert from Spain that dates back to the 19th century.

Dietary considerations

Suitable for vegetarians and is gluten-free. However, it contains alcohol and sugar, so it may not be suitable for those with alcohol intolerance or diabetes. It is also important to note that it is a dessert and should be consumed in moderation.

Variations

Variations of Melocotones al vino include using white wine or champagne instead of red wine for a different flavor. Some recipes also call for the addition of cinnamon or other spices for a more complex flavor.

Presentation and garnishing

Melocotones al vino can be presented in a decorative bowl or individual serving dishes. It can be garnished with a sprig of mint or a few fresh berries.

Tips & Tricks

To prevent the peaches from becoming mushy, make sure to poach them gently over low heat. You can also use a slotted spoon to remove them from the wine syrup to ensure they are not overcooked. If you prefer a sweeter dessert, you can add more sugar to the wine syrup.

Side-dishes

Melocotones al vino is typically served on its own, but it can be accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a glass of red wine or port.