PEACHES IN WINE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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.
4 large freestone peaches 625 ml dry red wine 125 g sugar1 lemon zest, cut into strips1 cinnamon stick80 ml brandy ( optional )
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.
Nutritional Info 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
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