Adapted from The Essential New York Times Cookbook: Classic Recipes for a New Century (W. W. Norton & Company, 2010)
“This dessert salad was a revelation for me,” writes Amanda Hesser in the introduction to the recipe. “I discovered that you don’t need pastry dough or cobbler or shortcakes to make peaches a full-fledged dessert.” We also love that this recipe first appeared in the Gray Lady in 1893!
- 4 ripe peaches, pitted and cut into squares
- 6 tablespoons sugar
- 1/4 cup dry Madeira
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- Freshly grated nutmeg to taste
- Heavy cream for serving
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.