Poached peaches with raspberry coulis and granita vino

Recipe from: 11/15/1995 12:00:00 AM
Ingredients 13
Servings 8
Time

Ingredients

  • 250
    ml
    sugar
  • 750
    ml
    fruity white wine
  • 8
    firm, unblemished peaches, peeled
  • RASPBERRY COULIS
  • 600
    g
    raspberries
  • 420
    g
    castor sugar
  • 1
    lemon, juice
  • GRANITA VINO
  • 200
    ml
    water
  • 200
    g
    castor sugar
  • 750
    ml
    red wine
  • 1
    orange, juice
  • 1
    lemon, juice
 

Method

 
Warm sugar and wine in a saucepan over low heat until sugar has dissolved. Bring to boil. Reduce heat and lower peaches into wine syrup. Simmer for 20 to 30 minutes, or until tender but still firm. COULIS: Reserve a couple of raspberries to decorate. Purée remainder with castor sugar and lemon juice. Chill. GRANITA VINO: Boil water and castor sugar for 2 minutes, cool and refrigerate. Place in a bowl with remaining ingredients and mix well. Pour into ice-cube trays and freeze. Once of twice during the day, fork over ice crystals from edge of trays to centre, until completely frozen.
 

Read more on: fruit
 

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