2012 (1)
06 Jul 2011
Champagne Peaches and Raspberries
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⅔ cup sugar 2 cups champagne (can be leftover from last night’s party!) 1 cup water 4 strips lemon peel 2 tablespoons fresh lemon juice 5 whole cloves 2 3-inch cinnamon sticks 5 firm, ripe Colorado yellow peaches, peeled and each cut into 8 slices 2 cups fresh raspberries fresh mint sprigs for garnish Combine sugar, champagne, water, lemon peel, lemon juice, cloves, and cinnamon stick in a large saucepan over medium heat. Bring just to a boil, then reduce heat to a simmer. Cook, stirring constantly, for 5 minutes or until sugar dissolves. Add peaches and bring back just to a simmer. Remove from heat and cool peaches in liquid for 30 minutes. Remove cooled peaches to a dish with a cover. Cook remaining liquid for about 10 minutes or until it reduces and thickens to a syrup. Discard lemon peel, cloves, and cinnamon stick, and pour syrup over peaches. Chill for 30 minutes. To serve, place peaches and a little syrup in individual dishes. Scatter raspberries over peaches and top with a mint sprig. Yields: 4 servings. Recipe adapted from Colorado Classique POSTED AT 8:49 AM