Rich, sweet muscat is a match for ripe peaches in this refreshing, elegant dessert.

Lorrie Hulston Corvin
Recipe by Cooking Light July 2003

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Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine peaches and wine in a food processor or blender; process until smooth. Strain peach mixture through a sieve into a large bowl; discard solids.

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  • Combine 1 cup water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; stir in 2 cups water.

  • Combine peach mixture and sugar mixture in a 13 x 9-inch baking dish, stirring with a whisk. Freeze 6 hours or until firm, stirring twice during first 2 hours.

Nutrition Facts

181 calories; calories from fat 0%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.7g; carbohydrates 33.7g; fiber 1.7g; cholesterol 0mg; iron 0.2mg; sodium 4mg; calcium 8mg.
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