INGREDIENTS

INSTRUCTIONS

Drain the peaches, reserving the syrup.  Cut peaches into 1/2-inch
pieces. In a medium saucepan, combine the syrup with enough water to
measure 4 cups.  Bring to a simmer and maintain at a simmer over
moderately low heat. In a large nonreactive saucepan or flameproof
casserole, melt 2 tablespoons of the butter over moderate heat.  Add
currants and cook for 2 minutes. Add rice and stir for 1-2 minutes,
until well coated with the butter and slightly translucent.  Add rum
and cook until it evaporates. Add 1/2 cup of the simmering syrup and
cook, stirring constantly, until the rice has absorbed most of the
liquid. Adjust the heat if necessary to maintain a simmer.  Gradually
adding syrup, 1/2 cup at a time, cook, stirring constantly, until the
rice is Add granulated sugar, the reserved peaches and the heavy
cream. Continue to cook, stirring and adding syrup as necessary, 1/4
cup at a time, until the rice is tender but still firm and is bound
with a creamy sauce, 3-6 minutes longer. Stir in the remaining 2
tablespoons butter and serve immediately. Pass a bowl of brown sugar
separately. Source: Best of Food and Wine, Italian Collection. Posted
to MM-Recipes Digest V3 #297  Date: Tue, 29 Oct 1996 23:03:36 -0500
(EST)  From: suzy <suzy@gannett.infi.net>

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 667
Calories From Fat: 400
Total Fat: 45.3g
Cholesterol: 71.3mg
Sodium: 289.3mg
Potassium: 198.4mg
Carbohydrates: 57.8g
Fiber: 1.2g
Sugar: 18.4g
Protein: 5.1g