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Sep. 26, 2020 | Saturday
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Icewine peaches. Yum
Ice Wine Peaches. (Supplied)

Collin Goodine

Special to The Lake Report

Icewine is a beautiful, sweet, fruity and viscous wine that is a much-sought-after acquired taste. In Niagara, we are very fortunate to be surrounded by so many amazing wineries that produce a wide variety of complex icewines, so much so that some even have an ice room dedicated to their bounty. 

This simple recipe combines a prized Niagara-grown fruit with the nectar of icewine. The crispy brule that is formed on the peach after braising, with the intense sweetness followed by the bitter chocolate, is classic.


Ice wine Peaches


6 Niagara peaches

2 cups water

1 cup white sugar

1 tsp vanilla

1/2 bottle (about 100 ml) of Vidal icewine

Dark chocolate for shaving


Wash and cut all the peaches in half, removing pit. Set peaches aside on a plate. (Try to buy free stone peaches in season.)

In a small, thick-bottomed pot, bring the water and sugar (simple syrup) to a boil. Add the vanilla and turn the mixture down to a simmer for about five minutes.

In a casserole dish, or any oven-safe dish with one- to two-inch sides, place a piece of parchment paper. Lay the peaches cut-side down onto the paper. Try to use a dish that allows little space around the peaches. A small, eight-inch square dish works well.

Pour the hot liquid over the peaches.

Place the peaches into a hot oven at 400F, for about 20 minutes or until the peaches are a little soft and the skin starts to pull away from the fruit.

Take the peaches out and the skin should pull right of. Allow the peaches to cool. If the skin did not pull right off, once they are cool enough to handle, peel the skin off with the help of a paring knife.

Remove from the pan and cool until ready to serve.

To serve:

In cast iron pan on medium to low heat, add the icewine and allow to simmer.

Place the peaches in face down and continue to simmer until the icewine starts to reduce a little and look more like a thick syrup.

While the icewine is reducing, use a spoon to baste the peaches with the icewine, trying to cover the back sides of the peaches. Once the icewine is almost reduced, remove the peaches and place onto a plate.

Spoon the icewine reduction over the peaches and grate your favourite dark chocolate over top.

If preferred, you also can add whipping cream, sweet mascarpone or even ricotta.