| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Tuscan |
Fruit-des, Alcohol-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 |
tb |
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
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”