| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Fruit-des, Sauce-des | 8 | Servings | |
INGREDIENTS
| 8 | Peaches, peeled | |
| 3 | c | Water |
| 1 1/2 | c | Sugar |
| 1 | Piece fresh vanilla bean, 2 | |
| to 3-inch piece | ||
| 3 | Lemon | |
| 2 | c | Seedless red or green grapes |
| 1/2 | c | Dried cranberries |
| Fresh mint for garnish |
INSTRUCTIONS
To peel the peaches, plunge them into boiling water for 2 to 3 minutes. remove and remove peel; cut peaches in half Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third. Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake Yield: 6 to 8 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6717 Posted to MC-Recipe Digest V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.3mg
Potassium: 167.8mg
Carbohydrates: 78.5g
Fiber: 3.4g
Sugar: 46.6g
Protein: <1g