I used Bethlehem First Release, a meaty wine made by the Paonia winemaker Bill Musgnung. But you can use any wine that is robust enough to handle the processing and not lose flavor, like a cabernet or syrah. Makes 2 pints.
Ingredients
1 pound peaches (about 4 medium)
4 cups water
1 1/2 tablespoons Fruit Fresh (see note at right) or lemon juice (bottled is OK)
1 1/2 cup water
1 1/2 cup sugar
2 leafy sprigs fresh thyme (optional)
4-6 tablespoons red wine
Directions
Combine the water and Fruit Fresh or lemon juice in a bowl and set aside.
Wash and dry the peaches and slice them into wedges. Skins on are OK. Remove the pit, and drop the fruit in the Fruit Fresh solution.
Prepare the simple syrup. Combine the water and sugar in a saucepan, and heat until the sugar melts. Then add the thyme, crushing it slightly. Remove the thyme and discard. Remove the peaches from the Fruit Fresh solution, and heat in the hot simple syrup for a couple of minutes.
Have ready 2 very clean pint jars and bands. Prepare 2 new lids by simmering gently in hot water for a couple of minutes. (See “Preserving basics,” right.)
Pour 2 to 3 tablespoons of red wine into the bottom of each jar. Carefully pile the peaches into the jars. Pour the simple syrup over the fruit, leaving about 3/4 inch of headroom (space between the top of the fruit and the bottom of the lid) in the top of the jar.
Wipe the rims, place on new lids, and screw the bands fingertip tight (don’t crank the bands down—air has to escape during processing in order to create a vacuum seal). Place the jars on a rack in a deep pot. Cover the jars with up to 3 inches of water. Bring the water to a boil. Process the jars for 15 minutes, plus 1 minute for every 1,000 feet above sea level.
Remove the jars and allow to cool. Check the seals. (Remove the bands and lift the jars by the sealed lids. If you can do this, your seals are good.) Store in a cool dark place for up to a year.
