Red Wine Peaches Au Gratin

Put red wine, orange juice and juice of one lemon (1), sugar (1) and cloves in a wide frying pan. Bring to a boil and do on low fire for five minutes.

In the meantime, dip the peaches briefly in boiling water, rinse when cool, peel, cut in half and remove the stone.

Put the peaches in the red wine broth form and just soften. Carefully lift them out. Cool the broth. Then put the peach halves back into the broth until ready to use, this will give them an exceptionally intense reddish color.

Beat the egg yolks, sugar (2) and juice of one lemon (2) to a light, thick cream. Stir in the amaretti.

Place the red wine peaches in a baking dish with the cavity facing up. Pour a little gravy around them. Spread the amaretti filling evenly in the peach halves and sprinkle with slivered almonds.

Bake the peaches in the middle of the oven heated to 230 degrees until the filling has light brown spots. Bring to the table warm.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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