Peach season is upon us!  A family member dropped off a box of them last week, fresh from our vineyard peach trees.  This led me to think of how the aromas of peaches are often detected in wines.  So I set out to include a wine reduction in this recipe, a Pinot Grigio syrup, to bring out even more complex and wonderful flavors in wine and bring them into this peach dish.  If you make this, we’d love to hear about it!

1/2 cup unsalted butter
1 cup Frey Pinot Grigio dry white wine
1.5 cup coconut sugar
1 tablespoon fresh grated ginger
1 quart fresh sliced peaches, unpeeled
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 dash of salt
Zest from 1 lemon
1/2 cup milk

Preheat oven to 350°

Pinot Grigio Syrup
Mix together in a sauce pan the Frey Organic Pinot Grigio (or another dry white wine), 1/2 cup coconut sugar, and the grated ginger.  Mix and bring to a boil.  Simmer until it thickens and reduced by half, more or less.  Set aside to cool.

Prepare the Peaches
I do not peel them.  Instead I remove the peach fuzz by rubbing them on a clean dish towel.  Slice thinly and set aside.  (I prefer to leave on the skins to preserve the nutritional value in skins.)

Prepare the Batter
In a separate bowl mix together the flour, 1 cup coconut sugar, baking powder, dash of salt, milk, cooled Pinot Grigio syrup, lemon zest. I like making my own fresh lemon zest with a peeler, then chopping it fine. 

Slice up the butter and scatter across the baking dish (DO NOT rub it in), then place in the preheated oven until the butter melts.  Take out of oven and pour in the batter, distributing it as evenly as possible as you pour.  But DO NOT STIR the batter.  Distribute the sliced peaches over the batter.  DO NOT STIR the peaches either!

Bake for approximately 45 minutes to an hour, or until browned and bubbly around the edges, and the center is quite firm.