| 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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