| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruit | 4 | Servings | |
INGREDIENTS
| 1 | Orange | |
| 1/2 | Lemon | |
| 8 | Ripe peachies, white if | |
| possible | ||
| 2 | c | Water |
| 2 | c | Dry white wine |
| 1 | c | Sugar |
| 1 | Vanilla pod |
INSTRUCTIONS
Cut orange and lemon half in thin slices and remove the pits. Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. the liquid should barely cover the fruit. Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface. Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup. Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slice. Strain the syrup over the top. Cover and refrigerate for at least six hours. NOTES : Adapted from Raymond Blanc's "Cooking for Friends". Recipe by: Florence Fabricant -n NY Times -July 4, 1993 Posted to MC-Recipe Digest V1 #763 by Nan <nbdunn@bigfoot.com> on Aug 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 303
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10.3mg
Potassium: 144.2mg
Carbohydrates: 56.3g
Fiber: <1g
Sugar: 53.2g
Protein: <1g