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Yield:
2 1/2 quarts
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Ingredients

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Directions

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  • Combine 1 1/2 cups water, sugar, cinnamon, and cloves in a small saucepan; place over medium heat, and bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

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  • Dissolve cornstarch in 1/4 cup cold water, stirring well. Add to syrup in saucepan, stirring with a wire whisk; return mixture to a boil. Remove from heat, and stir in wine. Cool to room temperature. Remove cinnamon and cloves; discard. Set aside 1 cup syrup.

  • Combine 2 cups peach slices and remaining syrup in a large mixing bowl; set aside.

  • Place remaining peach slices and reserved 1 cup syrup in container of an electric blender; process until smooth. Combine with peach slices and syrup. Cover and chill thoroughly.

  • Ladle into chilled serving bowls. Garnish each serving with a dollop of whipped cream; sprinkle with blueberries. Serve immediately.

  • Note: Frozen peaches and blueberries may be substituted for fresh, if desired.

Source

Oxmoor House Homestyle Recipes

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