Ingredients
- 750 ml wine ( bottle moscato wine, at room temperature)
- 3 cups water
- 3/4 cup caster sugar
- 1 teaspoon vanilla bean paste
- 1 kilogram peaches (approximately 6 yellow peaches)
- 250 grams raspberries (2 x 125 gram punnets)
- Vanilla ice-cream, to serve
How to Make
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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.
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Step 2: Bring to boil and then simmer for about 15 minutes, or until peaches are tender.
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Step 3: Discard paper and using a slotted spoon, remove peaches to cool slightly before removing skin and RESERVE syrup.
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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.
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Step 5: Blend raspberries and cooled syrup in a blender until smooth and then strain through a sieve and discard seeds.
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Step 6: Top peaches with raspberry sauce and serve with ice-cream.
We hope you enjoy this recipe!
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