Peaches with riesling sauce
1½ Tbsp, warm
fresh lemon juice
¼ cup(s), a medium-bodied Riesling like Yellowtail suggested
4 large, ripe, thickly sliced
1⅓ Tbsp, minced
- In a small saucepan, combine water, sugar and lemon juice; cook over medium-high heat until syrupy, approximately 2 minutes. Remove from heat and stir in wine; bring to a boil. Reduce heat to low and simmer until wine reduces by half and mixture is syrupy, about 4 to 6 minutes; remove from heat and let cool.
- Once cooled, toss syrup with peaches in a serving bowl and allow to sit at room temperature for several minutes; toss again. Serve, sprinkled with ginger. Yields about 1 cup peaches and 1 teaspoon ginger per serving.