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 <firstname.lastname@example.org> Recipe by: RECIPE FOR HEALTH SHOW #RHH017 Posted to MC-Recipe Digest V1 #800 by email@example.com (Shermeyer-Gail) on Sep 24, 1997
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 29.1mg||1 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 25.8g|
|Protein 0.2g||0 %|
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Calories per serving: 110
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