Peaches And Raspberries In Spiced White Wine Recipes

Steps:

• Combine 1 cup wine, sugar, orange peel and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat; simmer 15 minutes. Remove from heat; add remaining wine.
• Blanch peaches in large pot of boiling water 20 seconds. Transfer to bowl of cold water, using slotted spoon. Drain. Pull off skin with small sharp knife. Slice peaches and transfer to large bowl. Add raspberries and wine mixture. Cover and refrigerate at least 1 hour. (Can be prepared 6 hours ahead. Stir occasionally.) Divide fruit and wine among glass goblets. Serve with biscotti.

Steps:

• Cut orange and lemon half into thin slices and remove the pits.
• Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
• Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
• Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
• Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.

Steps:

• Bring water, sugar, wine, 1/4 teaspoon salt, the cinnamon, zest, and peppercorns to a boil in a medium stockpot, stirring to dissolve sugar. Add peaches; cover with cheesecloth or parchment to keep submerged. Reduce heat; simmer, turning peaches once, until tender and skins are loose, 7 to 9 minutes.
• Remove from heat; discard cinnamon stick. Stir in lemon juice, and add half the raspberries. Let cool, covered with cheesecloth to keep moist, for 30 minutes. Refrigerate for at least 2 hours. Remove peaches, and slip off skins; discard. Strain poaching liquid; discard solids. Serve peaches in liquid, and top with remaining raspberries.

Steps:

• Peel peaches, leave whole and place in acid solution, while you finish peeling all the peaches.
• In a large pot, cook wine, white & brown sugars, lemon juice and one cinnamon stick.
• Stir until all sugar is dissolved and mixture begins to boil.
• Remove the cinnamon stick and reserve the syrup.
• Rinse the peaches.
• Stick two cloves into each peach and add the peaches to the reserved syrup, heating the peaches until slightly softened.
• Remove from heat and allow peaches to sit in syrup overnight at room temperature.
• Next day, remove the cinnamon and cloves from the peaches.
• Slice the peaches into thick wedges and place back into the syrup.
• Next add the shredded candied ginger into the peach mixture and reheat the peaches.
• Once the peaches are hot, pack tightly into hot sterilized jars, make sure to add 1 stick of cinnamon to each jar.
• Cover the peaches completely with hot syrup, make sure to release any air bubbles, adding more syrup if necessary.
• Clean the rims and seal the jars.
• Process quart jars for 25 minutes in a water bath canner.

Steps:

• Plunge the peaches into boiling water; remove them and slip off their skins. Place the fruit in a saucepan large enough to hold them in one layer. Cover the peches with the lemon juice, white wine, sugar and cardamon, and add enough water to cover if necessary. Poach for 10 minutes, turning frequently. Drain, reserving the cooking liquid. Boil the liquid to one-half cup.
• Cook the raspberries in the peach cooking liquid for five minutes. Puree them in a food processor and strain through a sieve.
• Place a pool of raspberry sauce on each of four plates. Put the peach in the middle and arrange the raspberries, blueberries and blackberries. Garnish with a sprig of mint.