Think of this as the Italian version of bourbon peaches, only prettier because grappa is clear and won’t muddy the blush and golden color of the fruit. Be sure to use ripe—but not mushy—freestone peaches; otherwise you’ll have a hard time peeling and prying them open.
— Domenica Marchetti
• ON-DEMAND: Listen to Faith’s conversation with Domenica about this recipe, as well as two more from the book; the conversation aired both in shows about how to make summer last and again during a show about how to make watermelon salad and rosé sangria for a party. •
Text excerpted from PRESERVING ITALY © 2016 by Domenica Marchetti. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © 2016 Lauren Volo.