| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit-des, Alcohol-des, Sauce-des | 8 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 | c | Dry white wine |
| 1/3 | c | Sugar |
| 1 | c | Raspberries |
| 1 | tb | Cointreau; grappa or marc |
| 4 | White peaches; such as babcock |
INSTRUCTIONS
Combine water, wine and sugar in a saucepan. Bring to a simmer over moderately high heat, stirring to dissolve sugar. Simmer until reduced to 1/2 cup, about 10 to 12 minutes. Refrigerate until cold. Puree raspberries in a food processor. Then, using a rubber spatula, press puree through a sieve into a bowl. Stir in cold wine syrup and Cointreau or other liqueur and chill. To serve, put 2 tablespoons raspberry syrup in each of 8 balloon wineglasses. Peel the peaches with a paring knife(if they are ripe they should peel easily). Slice and divide among the wineglasses. Serve immediately. Yield: 8 servings Nutritional information: 79 calories and .1 grams of fat Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHH017 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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