Poached peaches in spiced wine with cinnamon ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 45 | 0 ml; (10fl oz) white wine | |
| ; (a white Burgandy | ||
| ; or a dry Muscat | ||
| ; would be good) | ||
| 1 | Vanilla pod | |
| 1 | Cinnamon stick; broken into 2 or 3 | |
| ; pieces to release | ||
| ; the flavours | ||
| 5 | tablespoons | Caster sugar |
| Twirl of lemon zest | ||
| 5 | Lightly crushed juniper berries | |
| 8 | larges | Ripe peaches |
Directions
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: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.