Yield: 6 servings
|1 \N||75 cl bottle Las Lomas Moscatel de|
|\N \N||; Valencia wine|
|85 grams||Waitrose Light Brown Muscovado Sugar; (3oz)|
|1 \N||Barts Spices Cinnamon Stick; broken in half|
|6 \N||Ripe peaches|
|5 millilitres||Supercook Ground Arrowroot; (1tsp)|
|1 \N||284 ml pot Waitrose Whipping Cream|
|250 grams||Raspberries; (9oz)|
Place 300ml ( ½ pint) wine in a saucepan with the sugar and cinnamon.
Bring to simmering point and stir until the sugar has dissolved.
Pour boiling water over the peaches, leave for a moment, drain and cover with cold water. Peel, halve and remove the stones. Place face down in the syrup in the saucepan. Simmer gently for 3-6 minutes until tender, basting the fruit with the syrup. Allow the fruit to cool in the saucepan.
Transfer the peaches to a serving dish. Mix the arrowroot with a little of the cooled syrup.
Drain the rest of the syrup into a small pan, heat gently, stir in the arrowroot mixture and continue stirring until the syrup thickens. Pour over the peaches and leave to cool.
To make the syllabub, whip the cream until it falls in soft folds and gradually add the remaining wine. The syllabub should be quite floppy in consistency.
Blend or mash the raspberries then pass through a fine sieve to serve as a sauce. Alternatively serve with Senoble Raspberry Coulis. For best results, chill the peaches and syllabub for 3-4 hours before serving.
Converted by MC_Buster.
NOTES : A sweet dessert wine is used to poach the peaches and flavour the syllabub for this light summer dessert. Use nectarines in place of peaches, if preferred.
Converted by MM_Buster v2.0l.