White peaches in raspberry wine sauce (hl)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | cup | Dry white wine |
| ⅓ | cup | Sugar |
| 1 | cup | Raspberries |
| 1 | tablespoon | Cointreau; grappa or marc |
| 4 | White peaches; such as babcock | |
Directions
Combine water, wine and sugar in a saucepan. Bring to a simmer over moderately high heat, stirring to dissolve sugar. Simmer until reduced to ½ 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 ⅒ grams of fat Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHH017 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997
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