Peaches in Red Wine

recipe
Leaving the peels on the peaches helps them retain their shape and texture and cuts down on preparation time. Wash the fuzz off the peel before using.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 112
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.4 g
Carbohydrate 28.9 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 10 mg
Calcium 18 mg

Ingredients

1/4 cup sugar
1/4 cup orange rind strips (about 1 orange)
1/4 cup lemon rind strips (about 2 large lemons)
1/8 teaspoon ground cardamom
7 whole cloves
4 black peppercorns
1 (3-inch) cinnamon stick
1 (750-milliliter) bottle dry red wine (such as Côtes du Rhône)
6 cups fresh sliced peaches (about 2 1/4 pounds)

Preparation

Combine first 8 ingredients in a large saucepan. Bring to a boil over medium-high heat; cook 10 minutes or until wine mixture is reduced to 1 1/2 cups. Cool to room temperature.

Strain wine mixture through a sieve over a bowl, and discard solids. Combine wine mixture and peaches in a medium bowl; cover and chill 4 hours, stirring occasionally.

September 1997
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