Ingredients
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2
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1
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2
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2
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1
-
2
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1
-
2
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-
-
-
-
-
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Directions
Sangria Peaches,This is posted for the World Tour 2005 RecipeZaar event. I haven’t tried this yummy looking recipe yet. The source is The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. Note: this recipe should be prepared at least 4 hours ahead of time.,Mmm, yummy!,I actually made this about a week ago, but I have been so busy and I have only managed to post my review now! As usual, PanNan has come up with a winner again! Sublime dessert but EASY! I really impressed my dinner party guests with this dessert and served it with my Cinnamon Chantilly Cream,a recipe which I will post soon! I made no adjustments in the ingredients, but as peaches are not in season here at present, used ones I had bottled in the Summer – it worked out fine by reducing the cooking time slightly. I do have photos to post, I will post them as soon as I have viewed the 200+ shots on my digital camera! Thanks Nan for another lovely of a recipe!
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Steps
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1
Done
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Using a Heavy Saucepan, Combine All the Syrup Ingredients (wine Through Lemon Zest). Bring to a Boil Over Medium Heat. Reduce Heat and Let Simmer For 5 Minutes. Taste. If Needed, Add an Additional Tablespoon of Triple Sec or Sugar, or Both, to Adjust to Your Own Taste. It Should Be Pleasantly Sweet. Continue Simmering Another 5 Minutes. Remove from Heat and Let Cool at Least 10 Minutes. |
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2
Done
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Place the Peaches in a Bowl, and Pour the Syrup Over the Peaches. Cover the Bowl and Refrigerate at Least 4 Hours. |
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3
Done
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Serve Peaches Chilled With Some of the Syrup Spooned Over Them. |
