| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 45 | 0 ml, 10fl oz white wine | |
| a white Burgandy | ||
| or a dry Muscat | ||
| would be good | ||
| 1 | Vanilla pod | |
| 1 | Cinnamon stick, broken into | |
| 2 or 3 | ||
| pieces to release | ||
| the flavours | ||
| 5 | T | Caster sugar |
| Twirl of lemon zest | ||
| 5 | Lightly crushed juniper | |
| berries | ||
| 8 | Ripe peaches |
INSTRUCTIONS
Put the spices, sugar and wine into a large pan and bring slowly to the boil to dissolve the sugar. Simmer to amalgamate the flavours whilst you skin the peaches (blanch for 2 or 3 mintues in boiling water and then drop into iced water the skins will peel off). Lower the peaches into the hot spiced wine and cook for about 4 to 8 minutes, dependant on how ripe the fruits are, until they are tender test with a skewer. Remove the peaches and put into a bowl to cool. Refrigerate. Boil the wine down hard to reduce by half to a thicker syrup. Cool and strain, reserve the spices. Pour the syrup over the peaches and chill until required. Serve with a little of the syrup, some of the reserved spices and a scoop of cinnamon ice cream. (for the cinnamon ice cream see seperate recipe) Converted by MC_Buster. Per serving: 36 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4850
Calories From Fat: 32
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 260.4mg
Potassium: 6224.9mg
Carbohydrates: 286.6g
Fiber: 24.8g
Sugar: 176.6g
Protein: 16.7g