mardi 21 avril 2015

Honey-raspberry peaches

     Serve these peaches with any variety of roasted meats, especially pork, lamb and poultry.

Makes 2½ to 3 cups
  • 1½ cups dry white wine
  • 2 tablespoons slivered pared fresh ginger
  • 1½ pounds firm ripe peaches, halved, pitted and thinly sliced
  • One-third cup raspberry vinegar
  • 3 tablespoons honey
  • 2 tablespoons raspberry-flavored liqueur (optional)
  • 2 tablespoons finely chopped red onion
  • ½ teaspoon ground cinnamon
  1. Combine white wine and ginger in large non-aluminium skillet ; bring to boiling.
  2. Lower heat ; simmer until reduced by half, about 10 to 15 minutes.
  3. Add peaches, vinegar, honey, liqueur if using, onion and cinnamon ; return to boiling.
  4. Lower heat ; simmer 8 to 10 minutes or until peaches are just tender.
  5. Let stand for at least 30 minutes before serving.
  6. Serve warm, chilled or at room temperature.
BON APPETIT