Tama's Warm Peaches With Chile and Maple Syrup

You're excused if you lick the plate after this yummy concoction of warm peaches drizzled with a maple syrup/Port sauce and topped with whipped cream.

Servings: 2

Cook Time: 15 minutes

Pair With: A sweet wine, like a Port.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


1 large ripe peach

2 tablespoons butter

2 tablespoons maple syrup

dash dessert wine (I used a good Port)

sprinkle chile powder

whipped cream


Halve the peach and remove the pit, slice each half into fourths. Melt the butter in a sauté pan over medium heat and sauté the peach slices briefly on each side. You want them warm on the outside but not mushy on the inside. Pour the maple syrup over them and flip them to coat both sides. Remove them to the serving plate.

Add the dash of dessert wine or sherry and reduce the sauce for a minute while whisking. When it is thickened, pour decoratively around the peach slices. Sprinkle them with chile powder and top with whip cream. You are excused if you lick the plate afterwards!


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Chef's Notes:

Also luscious made with slices of mango!