Tony’s peaches in prosecco

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It is Ferragosto today, 15 August, and the peak of the Roman summer. The name of the holiday derives from its original Latin name, Feriae Augusti (“Festivals [Holidays] of the Emperor Augustus”). Shops are closed, our palazzo is deserted, and my will to cook dwindles steadily with the rising temperatures. So I was thrilled when our visitor Tony made us dinner. Sicilian fennel-orange-olive salad, a timballo of zucchini wrapped around tagliatelle in fresh tomato sauce, with a lovely fresh Pecorino wine. Then he served these peaches for dessert. Even better the next day!

Tony’s peaches in prosecco

One bottle of prosecco
5-6 peaches
2-3 tbs sugar, optional

Start the day before serving, at least. Find a nice deep dish you can cover, that will fit in your fridge. Wash the peaches, and chop them coarsely. Remove the pit, but leave skins on. Sprinkle sugar on, maybe half a tablespoon per peach depending on how sweet they are. Taste: remember, the flavours will develop as the fruit steeps. Pour over the bottle of prosecco. Cover, and place it in your fridge.

Leave covered in fridge for at least 24 hours, or even 48 hours. The cold peach pieces will now have a gentle taste of prosecco, while the prosecco itself will have turned slightly pink and peach-flavoured. Ladle into some pretty glasses, and serve cold.

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So simple, and utterly delicious! Perfect for hot weather. So I am bringing this to Fiesta Friday, at the ever-gracious The Novice Gardener, and will be ladling this out there. Many thanks to host (welcome back from your holidays!) and co-hosts.

Fiesta Friday

Notes: In case you do not have prosecco, Tony also makes this with white wine, which is also wonderful. The bubbles vanish anyway. Just use something not too sweet a wine that you would like to drink, or something like a light elderflower cordial, with sparkling water.

Piazza on Ferragosto
Here is our very empty piazza just now, lunchtime Ferragosto. Look at all those parking spaces! There is a group of pensioners chatting below. I can hear music from the palazzo across the street, and someone shouting “Ciaoooooo!” nearby. Six years ago we were newlyweds, we had just bought this flat and we spent Ferragosto painting the bedrooms. The old lady across the street thought this was riveting, and spent several hours watching us from her window, propped up with a red pillow. Stranieri moving in! Foreigners! It was really hot, everything was shut nearby except the bar across the piazza. Nice people, terrible coffee; but with no kitchen here we were desperate for a cappuccino, however bad (it was). We did have our new fridge, sitting in the living room (it was all about to be renovated) so lunch was IKEA pickled herring, eaten with paint-speckled plastic spoons.

It was fantastic! Every August 15 I am reminded of that day, of the heat and the paint and the herring, and how happy we were. And still are! Buon Ferragosto a tutti!

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26 thoughts on “Tony’s peaches in prosecco

  1. Pingback: Mille Crêpe Cake | Fiesta Friday #29 | The Novice Gardener

  2. Kaila511

    I love your moving in story, especially with the lady across the street watching you! This dish looks simple, and sweet. Thanks for sharing, happy FF, and have a wonderful weekend. 🙂

    Reply
    1. krumkaker Post author

      Thanks! Yes, she would just sit in the window and watch what was happening, even paint drying….;). It was odd but sweet, we got used it it. Have a great weekend yourself!

      Reply
  3. strictlydelicious

    haha I agree with Kaila, what a riveting story! I could just imagine all of it. I love this simple warm weather dessert! Ooo it looks indulgent, yet refreshing. That Sicilian salad your friend made sounds wonderful too!

    Reply
    1. krumkaker Post author

      The neighbour would prop up her pillow and watch from across the street when we had visitors and were having drinks on our little balcony, all squeezed together. She is even in the background of some of the photos….. Anyway, so glad you liked the peaches in prosecco! And yes, that Sicilian salad is light and delicious.

      Reply
  4. Rowena

    And you got sun! The day started off badly for us up north, but now things are much better, and most of all, drier! Buon Ferragosto!

    Reply
    1. krumkaker Post author

      Oh good! It has been sunny here, but under 30C, which is wonderful. Glad you got some better weather eventually. It has been a strange summer. Enjoy the long weekend!

      Reply
  5. Mandi

    I really like this – flavoured prosecco that’s lost its fizz is actually pretty delicious…definitely want to try this before summer is over. Maybe with some nectarines! Thanks for sharing 🙂

    Reply
  6. Jhuls

    Mmm, may I ask what is a prosecco? Is this some kind of alcohol? Anyway, looking at the beautiful drinks in a pretty glasses, I could say that this tastes good with peaches. 🙂 Happy FF to you!

    Reply
    1. krumkaker Post author

      Good question! Prosecco is an Italian sparkling wine, from the Veneto region. It is made from a grape called Glera. Prosecco is usually dry, not sweet, and is delicious served cold.

      Reply
  7. Selma's Table

    This is just perfect for our pool party at Angie’s this week! Thank you so much for sharing – it sounds just delicious and I can’t wait to give it a go! I am intrigued by the timbale – is it made in a large dish with the pasta undercooked before it goes in the oven? Does it even go in the oven?! And that old lady, using you as her entertainment – priceless – such a great story. Thank you so much for sharing this with the FF crew – hope you have a wonderful week!

    Reply
    1. krumkaker Post author

      So glad you liked it! Tony’s timbale was small, made in a loaf pan lined with long strips of zucchini. Then filled with fresh pasta, probably slightly underdone indeed as Tony said he then layered it with a fresh tomato sauce. Then zucchini strips folded over, and baked in the oven. Turned upside down for serving; it did stick a bit, but was so delicious! Very summery and fresh, just for the three of us. I have had large ones before, baked in a casserole, with much more ingredients, but this one was lovely. I think he fried the zucchini strips slightly first, to make them more pliable. I will ask him for details.

      Reply
      1. Selma's Table

        Thanks for that – I was thinking of griddling the courgette strips for a bit more flavour – I must say that I love the sound of it! Thanks again!

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