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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Another from cooking with wine by Betty Dunleavy.. Ingredients:
1/2 cup port wine |
1/2 cup red currant jelly |
1 tablespoon sugar |
1/4 teaspoon cinnamon |
1 (820 g) can peach slices |
10 -12 glace cherries |
1/3 cup brandy |
1/2 teaspoon angostura bitters |
Directions:
1. Combine port, red currant jelly, sugar, cinnamon and 1/2 cup peach syrup from the can in a heatproof pan or dish. Heat slowly, stirring constantly, until bubbling.
2. Carefully add the drained peach slices and scatter the cherries over the top; heat through and simmer for a few minutes.
3. Combine brandy and bitters and pour carefully over the peaches, allow to warm for 1 min and then ignite and allow to flame, shaking gently, until all alcohol is evaporated and flames subside.
4. Serve hot over scoops of ice-cream.
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