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Alessi cuisine

 

 
 

Quince peaches flavoured with Hippocratic wine.

(Pesche cotogne al vino hyppocratico)

  • 4 quince peaches
  • 1/4 of red wine
  • 4 cloves
  • a small piece of cinnamon stick (5 cm)
  • a small grating of nutmeg
  • 4 spoons of sugar
  • a small pinch of salt
Take a small pan and boil the above quantity of wine plus all the other ingredients. When this stuff is nearly to boil, switch off the heat, turn a little bit with a small ladle and let it cool down together with the spices. Once it is quite lukewarm pour it in a liquidizer and shake until it will be well disintegrated. Then put this stuff in a small bowl and leave for a night in the refrigerator.
Then filter the wine through a cloth. After having peeled the 4 peaches cut them in thin slices, leave them to marinade in the refrigerator for one hour and then serve them in small fruit salad cups; this can result a tasty dessert and a good digestive.
In the area around Firenze there is a type of peaches, which are particularly appreciated: these are the peaches of Rosano, a small village along the river Arno in the territory of Pontassieve. These peaches, ripened on the plants and locally sold in the characteristic wicker baskets, are really exceptional. They have such a range of flavours and spiced aroma that they will bring directly to their country of origin, that means Persia with its enchanting and perfumed atmosphere.
It is one of the most traditional and characteristic manner to use quince peaches, because they absorb a little bit transferring to wine their dazzling flavours. As it is concerned with the used spices, we can say that the ones indicated in this recipe are thought to be the most well-matched with this variety of peaches, but we think that they can be changed or removed. Just the use of wine gives a good result.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

 
 
 
   
 
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