Pour boiling water over some good fresh peaches (a large one per head), preferably the yellow-fleshed variety. Leave them for a couple of minutes and peel off the skins. Slice the peaches straight into bowl or individual glasses; start by making an incision down the natural division of the fruit, from stalk to other end. Slice out one section. Then continue slicing, turning the fruit as you cut, all round the fruit, until all you have left in your hand is the stone. Strew the fruit with a little sugar. Fill up the bowl or glasses with ordinary red table wine, to cover the peaches. The peaches should be prepared only on the day they are to be eaten, and if possible only just before the meal.
Summer Cooking