Brunos Trattoria's Peach Sauce
Nothing beats a fresh peach gently warmed by the sun. The juices spilling down your arm as you bite into the soft sweet flesh. While peaches are available almost year-round, these stone fruits are at their peak until the end of August. But if the sweltering heat discourages you from visiting a local orchard or the farmers market, drop by Brunos Trattoria for the delicious Torte di Pesche made with fresh peaches and almonds topped with vanilla bean gelato. Our favorite part of this Italian-style torte is the sweet peach sauce. Chef Peter Serantoni shared with us his recipe for this summery purée. Drizzled on top of ice cream or served with hot pound cake, this peach sauce is so good. We can't help but lick it directly off the spoon.
Brunos' Peach Sauce
1.5 lbs. fresh peaches (4-6 peaches)
1 cup sugar
1 lemon, juiced
1/2 cup pinot grigio white wine
1 pinch kosher salt
Peel peaches, remove pits and cut into 1/2 inch slices.
In a medium saucepan, combine peaches with sugar, lemon juice, salt, and pinot grigio.
Bring mixture to a simmer
Cook for 10-15 minutes over medium heat
Purée mixture in a blender until smooth
Chill in refrigerator until cool
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