Red Wine and Peaches / Sonoma, CA Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the ...
Red Wine and Peaches / Sonoma, CA
Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries over his career. From the knee of his Italian grandmother, to exhaustive training at Ohio's top French restaurant, to stints as a culinary instructor at Ohio State University, Morse's knowledge of cooking is as varied as the recipes he offers.
Instead of going home in between races during the West Coast Swing, I stay on the road. I have been to a number of restaurants and it seems like the wine menus are bigger than the food menus. I have never been a big wine drinker, but I do like to use a variety of wines as ingredients in cooking.
When I grew up, my grandfather had one glass of wine with every meal. He usually drank a very dry red wine. We kids were allowed to have a small glass of wine, or a glass of water with a little bit of wine mixed in for flavor. It was never a big deal because it was a way of life.
I remember that in the summer they would take peaches and soak them in red wine and then eat the peaches. I guess that every once in a while I had a slice of the peach too. They were really good, but never sweet enough for me. The recipe that I am going share with you is my version of Red Wind and Peaches.
Red Wine and Peaches
(Makes 8 servings)
1/3 Cup Light Brown Sugar
1 Cup Water
3 Black Peppercorns (Whole)
4 Lemon Twist (1.5 Inch X ¼ Inch)
2 Peaches - Cut each into 16 wedges
1 Bottle Red Wine (Your Choice)
- Stir the sugar, water, peppercorns, and lemon twist together. Bring to a boil in a thick bottom pot. Remove from heat and let cool to room temperature.
- Mix this with the wine and pour over the peaches.
- Let sit for at least 1 hour before serving.
-credit: team jegs