| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa’s, Tastebuds |
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 |
tb |
Caster sugar |
|
|
Twirl of lemon zest |
| 5 |
|
Lightly crushed juniper berries |
| 8 |
lg |
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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