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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Place the peaches in a bowl, and pour the syrup over the peaches. Cover the bowl and refrigerate at least 4 hours.
3. Serve peaches chilled with some of the syrup spooned over them.
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