Jerepigo peaches with geranium cream

Fairlady
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (7)

300.00 g dried peaches — fresh, halves
250.00 ml water
500.00 ml orange juice — fresh
50.00 ml wine
250.00 ml cream
6.00 geranium leaves — lemon-scented
10.00 ml sugar
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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).



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