Title: Poached Peaches in Spiced Wine with Cinnamon Ice Cream
Categories: Tessa's, Tastebuds
Yield: 1 servings

45 0 ml; (10fl oz) white wine
; (a white Burgandy
; or a dry Muscat
; would be good)
1 Vanilla pod
1 Cinnamon stick; broken into
-2 or 3
; pieces to release
; the flavours
5 tb Caster sugar
Twirl of lemon zest
5 Lightly crushed juniper
-berries
8 lg Ripe peaches

Put the spices, sugar and wine into a large pan and bring slowly to the
boil to dissolve the sugar.

Simmer to amalgamate the flavours whilst you skin the peaches (blanch for 2
or 3 mintues in boiling water and then drop into iced water– the skins will
peel off). Lower the peaches into the hot spiced wine and cook for about 4
to 8 minutes, dependant on how ripe the fruits are, until they are tender–
test with a skewer. Remove the peaches and put into a bowl to cool.
Refrigerate.

Boil the wine down hard to reduce by half to a thicker syrup. Cool and
strain, reserve the spices.

Pour the syrup over the peaches and chill until required. Serve with a
little of the syrup, some of the reserved spices and a scoop of cinnamon
ice cream. (for the cinnamon ice cream see seperate recipe)

Converted by MC_Buster.

Per serving: 36 Calories (kcal); trace Total Fat; (7% calories from fat);
1g Protein; 11g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.