pesche al vino bianco from FOOD OF THE ITALIAN ISLANDS BY KATIE PARLA
3 nearly ripe peaches, pitted and peeled, and cut into wedges
1 bottle dry white wine, such as Zibibbo from Pentelleleria
Note: Spain's centuries of trade and conquest have left their mark, not only on the food of Italy's islands, but also on their wine. This is a beverage reminiscent of sangria. Katie Parla likes to serve it as an aperitif before a big meal, but more often than not, Italian islanders serve it with meals at the beginning of summer when stone fruits are in season and at their most flavorful. The peaches can be reserved for the end of the meal, paired with ice cream or on their own,
Place peaches in a wide-mouthed pitcher and pour over the wine. Refrigerate for at least two hours or up to two days before serving. To serve, pour the wine in an empty glass, reserving the wine-infused peaches for the end of the meal.