INGREDIENTS

INSTRUCTIONS

Place 300ml ( 1/2 pint) wine in a saucepan with the sugar and
cinnamon. Bring to simmering point and stir until the sugar has
dissolved.  Pour boiling water over the peaches, leave for a moment,
drain and  cover with cold water. Peel, halve and remove the stones.
Place face  down in the syrup in the saucepan. Simmer gently for 3-6
minutes  until tender, basting the fruit with the syrup. Allow the
fruit to  cool in the saucepan.  Transfer the peaches to a serving
dish. Mix the arrowroot with a  little of the cooled syrup.  Drain the
rest of the syrup into a small pan, heat gently, stir in the  arrowroot
mixture and continue stirring until the syrup thickens.  Pour over the
peaches and leave to cool.  To make the syllabub, whip the cream until
it falls in soft folds and  gradually add the remaining wine. The
syllabub should be quite floppy  in consistency.  Blend or mash the
raspberries then pass through a fine sieve to serve  as a sauce.
Alternatively serve with Senoble Raspberry Coulis. For  best results,
chill the peaches and syllabub for 3-4 hours before  serving.
Converted by MC_Buster.  NOTES : A sweet dessert wine is used to poach
the peaches and flavour  the syllabub for this light summer dessert.
Use nectarines in place  of peaches, if preferred.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 139
Calories From Fat: 95
Total Fat: 10.8g
Cholesterol: 38.4mg
Sodium: 11.1mg
Potassium: 183.4mg
Carbohydrates: 10.8g
Fiber: 3.5g
Sugar: 6.3g
Protein: 1.6g