Moscato Peach Melba
Recipe: #31336
January 26, 2019
Categories: Desserts, Peach, Raspberry, Gluten-Free, No Eggs, Vegetarian, Wine, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.