Rarely has so little work been rewarded with so much flavour. Of course, you can use an Italian red wine, but I find it works just as well with a good Pinot Noir or a New World Merlot.
1 bottle of good fruity red wine
6 large, slightly underripe peaches, halved and stoned
50g/2oz caster sugar
Slice the peaches thinly. Place in a large bowl, sprinkle with sugar and pour over wine. Leave overnight in the fridge. Bring to room temperature for two hours before serving. Eat, ladled into wine glasses, on a sunny day.
'Tony and Giorgio', is published by 4th Estate, priced £20
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