Recipe - Peaches With Cabernet Sauvignon And Raspberries

1 Bottle Cabernet Sauvignon
Or Other Fruity Red Win
6 ounce Sugar
6 Peaches, Yellow Or White
4 ounce Raspberries

Pour the wine into a stainless steel saucepan. Add the sugar and the
peaches. Bring to the boil then turn the heat down to a mild simmer. Leave
the peaches to cook slowly until they are thoroughly tender (about 20
minutes or so). Lift them out with a draining spoon and set aside in a
serving dish.

Turn the heat up and let the liquid boil until it is slightly syrupy. Taste
it for sweetness. Add more caster sugar or honey if you think it needs it.

Pour the syrup over the peaches, scatter over the raspberries and leave to
coo. Chill in the fridge, turning the peaches occasionally in their syrup.
Posted to EATL Digest 06 Aug 96

Date: Wed, 7 Aug 1996 13:03:25 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : An oldfashioned sort of dessert (you couldn't call it a pudding)
that
is probably best served chilled. Cream or yoghurt is tempting,
but not strictly
necessary.