Jerepigo peaches with geranium cream

Recipe from: 11/17/1993 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 300
    g
    fresh or dried peach halves
  • 250
    ml
    water
  • 500
    ml
    fresh orange juice
  • 50
    ml
    Jerepigo wine
  • 250
    ml
    cream
  • 6
    lemon-scented geranium leaves
  • 10
    ml
    sugar
 

Method

 
Pour boiling water over peaches. Rinse, and remove skins if using fresh peaches. Leave peaches overnight in cold water mixed with orange juice. Heat to boiling point. Add wine and simmer until dried peaches have softened or fresh peaches are heated through. Warm cream, add geranium leaves and sugar. Heat, but don't boil, and simmer for 6 minutes. Remove from stove. Strain, cool and chill. Serve with peaches. TOTAL KILOJOULE COUNT: 7 880 kJ (1 885 Cal). A portion: 1 315 kJ (315 Cal).
 

Read more on: fruit
 

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