Peaches soaked in wine and spiced with cloves are a delicious dessert in the summer, fall, or anytime.
Serves: serves 4
- 8 small peaches
- 8 cloves
- enough red or white wine to cover
- peel of 1 lemon
- 1 tbsp honey
- 1/4 tsp nutmeg or cinnamon
- Wash the peaches, stick a clove in each one, and put in a pan with the wine.
- Add the peel of a well-scrubbed lemon, honey, and nutmeg or cinnamon to taste.
- Bring to a boil, lower the heat, and simmer, covered, until the peaches are tender and almost at bursting point.
- This dessert is highly adaptable; we have cooked hard little apricots or nectarines the same way, or used up leftover brandy, whiskey, or apple or grape juice instead. Chilled and piled up in a dish with the syrupy remains of the juice poured over it, and with plain yogurt or cream served separately, it can be a grand party dessert. Any leftovers never survive breakfast time.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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