Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 45 0 0 ml; (10fl oz) white wine
- ; (a white Burgandy
- ; or a dry Muscat
- ; would be good)
- 1 Vanilla pod
- 1 Cinnamon stick; broken into
- ; pieces to release
- ; the flavours
- Twirl of lemon zest
- 5 Lightly crushed juniper
- 8 lg Ripe peaches
- 5 tb Caster sugar
Preparation
Put the spices, sugar and wine into a large pan and bring slowly to the boil to dissolve the sugar. Simmer to amalgamate the flavours whilst you skin the peaches (blanch for 2 or 3 mintues in boiling water and then drop into iced water? the skins will peel off). Lower the peaches into the hot spiced wine and cook for about 4 to 8 minutes, dependant on how ripe the fruits are, until they are tender? test with a skewer. Remove the peaches and put into a bowl to cool. Refrigerate. Boil the wine down hard to reduce by half to a thicker syrup. Cool and strain, reserve the spices. Pour the syrup over the peaches and chill until required. Serve with a little of the syrup, some of the reserved spices and a scoop of cinnamon ice cream. (for the cinnamon ice cream see seperate recipe) Converted by MC_Buster. Per serving: 36 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
