Prep 15 mins
Cook 15 mins
This is posted for the World Tour 2005 RecipeZaar event. I haven't tried this yummy looking recipe yet. The source is The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. Note: this recipe should be prepared at least 4 hours ahead of time.
- 2 cups fruity red wine
- 1 (6 ounce) can orange juice concentrate
- 2 tablespoons triple sec (or other orange-flavored liqueur)
- 2 tablespoons brandy (peach or apricot flavored types are especially good)
- 1 tablespoon sugar
- 2 teaspoons lemon juice, fresh
- 1 teaspoon lemon zest
- 2 lbs peaches, ripe but firm, peeled and sliced
- Using a heavy saucepan, combine all the syrup ingredients (wine through lemon zest). Bring to a boil over medium heat. Reduce heat and let simmer for 5 minutes. Taste. If needed, add an additional tablespoon of Triple Sec or sugar, or both, to adjust to your own taste. It should be pleasantly sweet. Continue simmering another 5 minutes. Remove from heat and let cool at least 10 minutes.
- Place the peaches in a bowl, and pour the syrup over the peaches. Cover the bowl and refrigerate at least 4 hours.
- Serve peaches chilled with some of the syrup spooned over them.
I actually made this about a week ago, but I have been so busy and I have only managed to post my review now! As usual, PanNan has come up with a winner again! Sublime dessert but EASY! I really impressed my dinner party guests with this dessert and served it with my Cinnamon Chantilly Cream,a recipe which I will post soon! I made no adjustments in the ingredients, but as peaches are not in season here at present, I used ones I had bottled in the Summer - it worked out fine by reducing the cooking time slightly. I do have photos to post, I will post them as soon as I have viewed the 200+ shots on my digital camera! Thanks Nan for another lovely of a recipe!
Yummy! this was simple and easy!! I did put some Blue Bell on the side!! gotta have it! Very good light dessert!