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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.1
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.1 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 0.6 g

View full nutritional breakdown of PEACHES IN WINE calories by ingredient
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PEACHES IN WINE

Submitted by: YULAIYUK
PEACHES IN WINE

Introduction



1. Bring a saucepan three-fourths full of water to a boil. One at a time, add the peaches and blanch for about 20 seconds to loosen the skin. Using a slotted spoon, transfer the peaches to a bowl of cold water. Slip off the skins. Cut the peaches tin half through the stem end, and remove the pit. Set the peaches aside in a heatproof bowl.
2. In a saucepan over medium heat, combine the wine, sugar, lemon zest, and cinnamon stick and bring to a boil, stirring to dissolve the sugar, add the brandy, if using, then remove from the heat and pour wine for 2 days in the refrigerator.
3. To serve, spoon the peaches, along with some of the liquid, into glass bowls or goblets. Serve cold.


1. Bring a saucepan three-fourths full of water to a boil. One at a time, add the peaches and blanch for about 20 seconds to loosen the skin. Using a slotted spoon, transfer the peaches to a bowl of cold water. Slip off the skins. Cut the peaches tin half through the stem end, and remove the pit. Set the peaches aside in a heatproof bowl.
2. In a saucepan over medium heat, combine the wine, sugar, lemon zest, and cinnamon stick and bring to a boil, stirring to dissolve the sugar, add the brandy, if using, then remove from the heat and pour wine for 2 days in the refrigerator.
3. To serve, spoon the peaches, along with some of the liquid, into glass bowls or goblets. Serve cold.

Number of Servings: 4

Ingredients



    4 large freestone peaches
    625 ml dry red wine
    125 g sugar
    1 lemon zest, cut into strips
    1 cinnamon stick
    80 ml brandy ( optional )

Directions



1. Bring a saucepan three-fourths full of water to a boil. One at a time, add the peaches and blanch for about 20 seconds to loosen the skin. Using a slotted spoon, transfer the peaches to a bowl of cold water. Slip off the skins. Cut the peaches tin half through the stem end, and remove the pit. Set the peaches aside in a heatproof bowl.
2. In a saucepan over medium heat, combine the wine, sugar, lemon zest, and cinnamon stick and bring to a boil, stirring to dissolve the sugar, add the brandy, if using, then remove from the heat and pour wine for 2 days in the refrigerator.
3. To serve, spoon the peaches, along with some of the liquid, into glass bowls or goblets. Serve cold.


Number of Servings: 4

Recipe submitted by SparkPeople user YULAIYUK.






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