Peaches with Beaujolais

Husband came across this simple recipe while researching traditional Burgundian dishes.  I made it for my cooking demo this past week at the North Market Farmer's Festival, and it seemed to be a hit.  I think, as with the baslsamic vinegar-marinated watermelon, people found the combination surprising and tasty, even if it sounds strange.  It couldn't be simpler, and it really showcases the sweet and simple beauty of the peach harvest.  Not to mention, peaches are quite good for you, and this recipe uses just a pinch of sugar per person, so it's completely guilt free.

Beaujolais is a light red wine which is made from the Gamay grape.  For my cooking demo, I used Louis Jadot Beaujolais Village ($12, Grapes of Mirth).  Typically grown primarily in Burgundy, Gamay is grown in very small quantities in California.  For this batch of peaches, I used Edmunds St. John Bone Jolly, a great California Gamay made by a great person, Steve Edmunds, a philosophical musician whose winery is (appropriately) in Berkeley.  Once upon a time, I had the chance to see him play his guitar and sing.  It was super cool.  I also had a bottle of his syrah when I dined at the French Laundry.  (Edmunds is also an occasional blogger; click here to read about his visit - a few years ago - to central Ohio and the Winds, among other places).

Peaches with Beaujolais - serves 4-6 guests

6 peaches, quartered and then each quarter cut in half, peeled if desired
1/4 cup turbinado sugar, or to taste
1 cup Beaujolais

Place the peaches in a large bowl.  Place the sugar in a jar and add about half of the wine.  Shake vigorously until the sugar dissolves.  Pour the mixture over the peaches and add the remaining wine.  Stir to coat, and allow the peaches to stand for just a few minutes - 5-10 - and serve in small bowls.  I'm sure if Jacques Pepin were preparing this - he is from the heart of Beaujolais country, after all - he would tell you to serve the peaches with a cookie, so there you have it - serve it with a cookie.