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.

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”