Peaches in Red Wine, Tuscan Style
Yield
4 servingsPrep
25 minCook
10 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
peaches
ripe |
|
| 2 | cups |
red wine
good quality, preferably from tuscany |
*
|
| ½ | cup |
sugar
|
|
| 1 | each |
vanilla bean
spilt |
*
|
| ¼ | cup |
almonds
roasted and shelled |
*
|
| 1 | tablespoon |
mint leaves
julienned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
peaches
ripe |
|
| 473 | ml |
red wine
good quality, preferably from tuscany |
*
|
| 118 | ml |
sugar
|
|
| 1 | each |
vanilla bean
spilt |
*
|
| 59 | ml |
almonds
roasted and shelled |
*
|
| 15 | ml |
mint leaves
julienned |
|
Directions
Plunge the peaches into a generous amount of boiling water for 1 minute.
Remove and refresh in ice water for about 1 minute.
Carefully remove the skins by hand.
Slice the peaches in half and remove the pit.
In a saucepan, heat the wine, sugar and vanilla bean.
Bring to a boil and simmer for 3 minutes.
Place the peaches and almonds in a bowl.
Pour the hot wine over the top.
Allow to stand and return to room temperature, about 30 minutes.
Sprinkle with mint and serve.
