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Yield: 4 to 6 servings
Ingredients:
4 cups Italian Chianti or Rose sparkling wine
6 tablespoons sugar
1/2 vanilla bean, halved lengthwise and scraped
4 cups pitted and sliced assorted ripe stone fruit, such as peaches, plums, and apricots
Method:
In a medium, nonreactive saucepot, heat 1 cup of wine, sugar and vanilla over medium heat until sugar is dissolved, about 5 minutes. Add the fruit to the pot and simmer for an additional 5 minutes or until fruit has slightly softened. Remove from the heat and let cool.
To serve, divide the fruit among 4 to 6 wine glasses. Top with remaining wine.
This recipe was featured in the Lighter Side of Italy Episode of Emeril Green.
More Fruit and Wine:
Emeril's Mulled Wine
Emeril's Sangria
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