After a recent dinner party, I found myself with half-empty bottles of white wine and prosecco. I knew I needed to find a use for them. I noted my bowl of ripe peaches and got to work. Serve this sauce over panna cotta (consider steeping the cream with basil); olive oil cake (I like to substitute 1/3 cup of cornmeal for an equal part of flour to give the cake extra texture); or ice cream.

Peaches and Kumquats Poached in Prosecco

Serves 8

6 peaches (use nectarines, plums, or pears if you wish, or a combination of fruits)
2 cups white wine
2 cups prosecco
1 cup sugar
4 large sprigs basil
10 kumquats, thinly sliced (can be omitted, but they add the zest and citrus notes)

Directions

1. Bring a large pot of water to a boil. Drop in the peaches and return to a boil. Boil for 30 seconds, then drain peaches in a colander. The peaches should now be easy to peel. Peel and slice into six to eight segments per peach, depending on the size. Set aside.

2. In a large saucepan, bring wine, prosecco, sugar, and basil to a slow boil. After five minutes, add kumquats. Adjust heat to a low boil and cook for 10 minutes. Add peaches, stir once with a wooden spoon. Cook until peaches are just tender, about 12 minutes.

3. With a slotted spoon, transfer the fruit to a glass container. Drain syrup into another saucepan, return to stove, and boil until reduced by half, approximately 15 to 25 minutes. Discard basil. Pour syrup over fruit. Allow the fruit to cool, then seal and refrigerate for up to 10 days. 

Note: Any leftover syrup is delicious in a summer vodka, rum, or gin cocktail. Alternatively, use it as a glaze in the last 10 minutes of grilling chicken or pork.