Ingredients:
4 ripe peaches, pitted and sliced
6 tablespoons sugar
¼ cup dry Madeira (can substitute dry port, sherry or Marsala wine)
1 teaspoon fresh lemon juice
¼ teaspoon ground cinnamon
Freshly grated nutmeg to taste
Heavy cream for serving (optional)
Place the peaches in a serving dish, preferably wide and shallow. Whisk together the sugar, Madeira, lemon juice, cinnamon and nutmeg in a bowl until the sugar is dissolved. Pour over the peaches, and toss gently. Serve with a pitcher of chilled cream.
— Adapted from The Essential New York Times Cookbook: Classic Recipes for a New Century (W. W. Norton & Company, 2010)
