| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Tuscan | Alcohol-des, Fruit-des | 4 | Servings |
INGREDIENTS
| 2 | lb | Ripe peaches |
| 2 | c | Good red wine, preferably |
| from tuscany | ||
| 1/2 | c | Sugar |
| 1 | Vanilla bean, split | |
| 1/4 | c | Whole roasted almonds |
| shelled | ||
| 1 | T | Julienned fresh mint |
INSTRUCTIONS
Plunge the peaches into a generous amount of boiling water for 1 minute. Remove and refresh in ice water for about 1 minute. Carefully remove the skins by hand. Slice the peaches in half and remove the pit. In a saucepan, heat the wine, sugar and vanilla bean. Bring to a boil and simmer for 3 minutes. Place the peaches and almonds in a bowl. Pour the hot wine over the top. Allow to stand and return to room temperature, about 30 minutes. Sprinkle with mint and serve. Yield: 4 servings Nutritional information: Calories: 278, Fat: 2 grams. Recipe courtesy of Chef David Ruggerio and "Little Italy Cookbook" Recipe by: RECIPE FOR HEALTH SHOW #RHJ037 Posted to MC-Recipe Digest V1 #844 by 4paws@netrax.net (Shermeyer-Gail) on Oct 13, 1997
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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 42
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 495.1mg
Carbohydrates: 48.5g
Fiber: 4.4g
Sugar: 44.4g
Protein: 3.9g