Peaches in Rose Sauterne Sauce

Page 57

Cuisine: Australasian | Course Type: Desserts

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Dead easy and looks gorgeous. Just yellow peaches poached in a sauterne syrup. Steep a punnet of raspberries in the syrup while you slip the skins off the peaches - sticky but delicious work! (Unless of course you've lucked it for the dreaded unskinnable variety.)

There is a minor problem that when this book was published cheap sauterne was still readily available. Changing tastes have put an end to that - $40 they wanted the other day when I thought I'd give this a go! Use whatever light dessert wine you can get hold of.

(edited 15th February 2010) (0) comment (0) useful  

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