| 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
1. Cut orange and lemon half in thin slices and remove the pits.
2. 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.
3. 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.
4. 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.
5. 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
A Message from our Provider:
“To ignore our Creator is the height of selfishness”