Peaches in wine are one of Argentina’s most beloved homemade desserts, especially in the summer months. Fresh peaches are macerated and gently cooked in a red wine syrup perfumed with cinnamon and cloves, then served ice cold, often with a scoop of ice cream on the side.
It’s a staple on Christmas tables and at the end of summer asado gatherings, since it’s made hours ahead of time and doesn’t require turning on the oven — a real plus during the hot days of December and January. The combination of juicy fruit and spiced wine has made it a classic that Argentine families pass down from one generation to the next.
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Argentine Peaches in Wine
- Prep Time: 20
- Resting time: 240
- Cook Time: 15
- Total Time: 275
- Yield: 6 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 1.2 kg of ripe but firm peaches, skin on (about 8 medium peaches (2.5 lb))
- 750 ml of young red wine (3 cups)
- 200 g of granulated sugar (1 cup)
- 1 stick of cinnamon stick
- 4 whole of cloves
- 1 strip of orange peel (colored zest only, no white pith) (from 1 medium orange)
- 30 ml of lemon juice (2 tablespoons) (optional)
Instructions
- Prep the peaches, score a small X at the base of each one, drop them into boiling water for about 30 seconds, then transfer them straight to a bowl of ice water so the skins slip off easily. Peel them, halve them, remove the pits, and toss the halves with the lemon juice so they don’t brown while you make the syrup.
- Make the wine syrup, combine the red wine, sugar, cinnamon stick, cloves, and orange peel in a wide pot over medium heat, stirring until the sugar fully dissolves and the liquid comes to a gentle simmer.
- Cook the peaches, add the peach halves to the hot syrup and simmer over low heat for 8 to 12 minutes, turning them gently, until they’re tender when pierced with a knife but still holding their shape.
- Cool, macerate, and serve, take the pot off the heat and let the peaches cool right in the syrup, then cover and refrigerate for at least 4 hours or overnight so they soak up the spiced wine flavor. Serve them cold in glasses or bowls with a generous spoonful of syrup, topped with a scoop of ice cream if you like.
Kitchen Tricks
- Pick peaches that are ripe but still firm — overly soft ones fall apart during cooking.
- Use a young red wine that isn’t too tannic, since it concentrates as it reduces.
- If good fresh peaches aren’t available, well-drained canned peaches work too — just cut the cooking time down to 2 or 3 minutes.
- The longer they macerate in the fridge, the deeper the spiced wine flavor gets; many home cooks make them a day ahead.
Traditional variations
- When fresh peaches are out of season, many Argentine families make this with canned peaches instead, macerating them in the same spiced wine.
- Some versions swap the orange peel for lemon peel or add a splash of orange liqueur to the syrup.
Recommended Presentation
Serve the peaches well chilled, in individual glasses or bowls, generously spooned over with the wine syrup.
It’s common to top them with a scoop of vanilla or dulce de leche ice cream, or a dollop of whipped cream.
In Argentina, this is a classic dessert for Christmas and New Year’s dinners and for asado gatherings in the summer, since it’s made ahead of time and served ice cold.
Recommended sides
- Vanilla or American-style cream ice cream
- Dulce de leche ice cream
- Whipped cream
A Bit of History
Peaches in wine found their way onto Argentine tables thanks to the country’s strong winemaking tradition and the European, especially Italian and Spanish, custom of macerating fruit in wine as both a preservation method and a dessert. In peach- and wine-producing regions like Mendoza and San Juan, where the peach harvest overlaps with the grape harvest, the pairing came together naturally and spread across the rest of the country.
It’s especially popular in December and January, when peaches are at their peak and the season overlaps with Christmas and New Year’s celebrations — occasions when Argentine families look for fresh, light desserts that can be made ahead so they can spend more time outdoors during the summer heat and less time in the kitchen.
Frequently Asked Questions
Argentine Peaches in Wine (Melocotones al Vino) is a traditional recipe made with simple ingredients and a homemade cooking method that preserves its authentic flavor.
Following the recipe step by step, the total time will depend on how many servings you make and the cooking times listed.
It goes well with classic accompaniments and typical beverages, depending on the occasion and family tradition.
In most cases yes: stored in a sealed container in the refrigerator, it stays good for the next day, as long as its freshness is checked before serving.
Yes, small variations are fine based on personal preference, as long as the key ingredients that define its traditional flavor are kept.
