Recipe - Crepes Ensenada

1 cup Hearty red wine
One half cup Red raspberry preserves
1 1" x 3" piece of orange zest
1 Cinnamon stick
5 Whole cloves
20 ounce Frozen cut or sliced up peaches
(unsweetened)
1 pack Prepared crepes (810/pkg)
Warmed vanilla yogurt, opt.
=OR= Whipped cream, opt.

IN A SMALL SAUCEPAN, COMBINE the wine, preserves, orange zest, cinnamon and
cloves and bring the mixture to a boil over high heat. Continue cooking
until the preserves are melted and the liquid has thickened, about 6 to 7
minutes. Strain the liquid into a large skillet, transferring the cinnamon
stick to the pan. Add the frozen peaches to the liquid and over mediumhigh
heat bring the liquid to a slow boil, carefully separating the frozen
slices. This will take about 3 to 4 minutes. Once the liquid returns to a
boil, cook until the peaches are just warmed through, about 3 minutes. Turn
off the heat and let the peaches cool in the syrup. Place 2 crepes folded
in quarters on each plate. (Leave the extra 2 crepes for seconds.) Spoon
the peaches over the crepes and top with vanilla yogurt or softly whipped
cream, if desired. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini