Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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
