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.

Recipe by Cooking Light September 1997

Gallery

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

112 calories; calories from fat 2%; fat 0.2g; saturated fat 0g; mono fat 0.1g; poly fat 0.1g; protein 1.4g; carbohydrates 28.9g; fiber 2.7g; cholesterol 0mg; iron 0.7mg; sodium 10mg; calcium 18mg.
Advertisement
Advertisement