Moscato Peach Melba

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (475.2 g)
  • Calories 239.8
  • Total Fat - 0.9 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 20.7 mg
  • Total Carbohydrate - 56.9 g
  • Dietary Fiber - 3.2 g
  • Sugars - 49.9 g
  • Protein - 2.6 g
  • Calcium - 25.4 mg
  • Iron - 1 mg
  • Vitamin C - 80.9 mg
  • Thiamin - 0 mg

Step 1

Place wine, water, sugar and vanilla in a stockpot over a medium heat and stir until sugar is dissolved and then add peaches. Place a round of baking paper, the same diameter as the pot, directly onto the surface of the peaches to cover.

Step 2

Bring to boil and then simmer for about 15 minutes, or until peaches are tender.

Step 3

Discard paper and using a slotted spoon, remove peaches to cool slightly before removing skin and RESERVE syrup.

Step 4

Place 1 cup of the syrup in a small saucepan over a high heat and bring to boil and then boil gently for about 12 minutes, or until slightly thickened and then let cool.

Step 5

Blend raspberries and cooled syrup in a blender until smooth and then strain through a sieve and discard seeds.

Step 6

Top peaches with raspberry sauce and serve with ice-cream.

Tips & Variations


No special items needed.

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