Ingredients
- 1 vanilla bean split
- 950 gr ripe peaches
- 475 ml good wine (red)
- 100 gr sugar
- 32 gr almonds shelled (whole roasted)
- 1 gr mint (julienned fresh)
Plunge the peaches into a generous amount of boiling water for 1 minute. Remove and refresh in ice water for about 1 minute. Carefully remove the skins by hand. Slice the peaches in half and remove the pit.
In a saucepan, heat the wine, sugar and vanilla bean. Bring to a boil and simmer for 3 minutes.
Place the peaches and almonds in a bowl. Pour the hot wine over the top. Allow to stand and return to room temperature, about 30 minutes. Sprinkle with mint and serve.
Nutritional information: Calories: 278, Fat: 2 grams.
Recipe courtesy of Chef David Ruggerio and "Little Italy Cookbook" Formatted by Gail Shermeyer <4paws@netrax.net>.
