GRILLED PEACHES IN WINE
Steps:
- Slice peaches in half lengthwise and remove pits. Place peach halves flat side down on pre-heated grill, about 3 to 4 minutes. Remove from grill when grill marks appear and allow to cool. Slice into wedges and serve in a glass of red or white wine.
PEACHES IN WINE-CASSIS SYRUP
Steps:
- Bring a medium saucepan of water to a boil. Add the peaches; blanch for 15 seconds. Drain. Slip the skins off, cut peaches in half and remove pits. Put in a medium bowl.
- In a saucepan, combine the wine, cassis and sugar and bring to a boil. Remove from heat and let stand for 5 minutes. Pour the mixture over the peaches and set aside for at least 2 hours. Divide the peaches among 4 bowls and spoon the syrup over them.
SPICED PEACHES IN PEACH WINE
These wonderful peaches make a great Christmas Gift. A little bit of summer during the cold dreary winter. Well worth the extra effort. Enjoy!
Provided by Baby Kato
Categories < 4 Hours
Time 1h25m
Yield 6 quarts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel peaches, leave whole and place in acid solution, while you finish peeling all the peaches.
- In a large pot, cook wine, white & brown sugars, lemon juice and one cinnamon stick.
- Stir until all sugar is dissolved and mixture begins to boil.
- Remove the cinnamon stick and reserve the syrup.
- Rinse the peaches.
- Stick two cloves into each peach and add the peaches to the reserved syrup, heating the peaches until slightly softened.
- Remove from heat and allow peaches to sit in syrup overnight at room temperature.
- Next day, remove the cinnamon and cloves from the peaches.
- Slice the peaches into thick wedges and place back into the syrup.
- Next add the shredded candied ginger into the peach mixture and reheat the peaches.
- Once the peaches are hot, pack tightly into hot sterilized jars, make sure to add 1 stick of cinnamon to each jar.
- Cover the peaches completely with hot syrup, make sure to release any air bubbles, adding more syrup if necessary.
- Clean the rims and seal the jars.
- Process quart jars for 25 minutes in a water bath canner.
Nutrition Facts : Calories 672.6, Fat 1.8, SaturatedFat 0.1, Sodium 11, Carbohydrate 170.1, Fiber 10.5, Sugar 161.1, Protein 6.5
PEACHES POACHED IN WHITE WINE
Provided by Florence Fabricant
Categories easy, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut orange and lemon half into thin slices and remove the pits.
- Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
- Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
- Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
- Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 0 grams, Carbohydrate 87 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 80 grams
PEARS POACHED IN RED WINE AND CASSIS
A classic French dessert with liqueur that adds a deep berry essence. Wine-poached pears make fora classic French dessert. I like to add a little crème de cassis liqueur to the wine, along with honey, vanilla and cinnamon. The cassis, made from black currants,adds a deep berry essence to the syrupy wine. You can serve these pears warm or chilled. The poached pears will keep well for a couple of days in the refrigerator. The pears will continue to soften.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, dessert
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Combine wine, honey, and crème de cassis in a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.Add cinnamon stick and raisins and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Meanwhile, fill a bowl with water and add lemon juice. Peel, quarter and core pears and drop into the acidulated water. (This prevents the pears from discoloring.)
- Drain pears and add to simmering wine. Bring back to a simmer, cover and simmer 10 to 15 minutes more, until pears areslightly translucent. Turn off heat and remove cinnamon stick. Add almonds. Serve warm or chilled.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 40 grams, TransFat 0 grams
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