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
In
the area around 
