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Pesca Con Vino Rosso - Peach with Burgundy

Published October 23, 2007        by Nicole

There aren't many recipes out there that are easier than making cookies. But this one might just be one of them.

  • 1 large ripe peach
  • 2 oz. burgundy (chilled)

Peel one large ripe peach; slice lengthwise. Place in large sherbet glass; pour 2 ounces of burgundy over peach. Serve immediately. Serves 1.